Spicy Grilled Watermelon, Jicama and Cucumber Salad

• 1 seedless watermelon, about 4 pounds (red or yellow)
• olive oil, for brushing the melon slices
• 1 cup peeled and diced jicama
• 1 cup thinly sliced cucumber
• 12 cup finely diced red onion
• 1 serrano chili, seeded and minced
• 1 tablespoon roasted salted pepitas (hulled pumkin seeds)
• 12 cup chopped fresh cilantro
• 14 cup chopped of fresh mint
• 4 ounces queso fresco, crumbled
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 lime, juice and zest of
• 1 teaspoon honey
• 14 teaspoon salt

1. Preheat grill to high.
2. Slice watermelon in half.
3. Place flesh side down on a cutting board.
4. Cutting crosswise, slice each watermelon half into 3/4-inch-thick slices.
5. Using a pastry brush, brush slices lightly all over with olive oil.
6. Grill for 3 minutes per side, or until black grill marks appear.
7. Cool slightly before cutting into cubes.
8. For the dressing, combine all ingredients in a small bowl and whisk.
9. Set aside.
10. For the salad, combine cooled cubed watermelon, cucumbers, red onion, Serrano chili, pepitas, cilantro and mint in a large bowl.
11. Add dressing and toss gently until well combined.
12. Add crumbled queso fresco cheese and serve either at room temperature or slightly chilled.

watermelon, olive oil, jicama, cucumber, red onion, serrano chili, pepitas, fresh cilantro, mint, queso fresco, olive oil, apple cider vinegar, lime, honey, salt

Taken from www.food.com/recipe/spicy-grilled-watermelon-jicama-and-cucumber-salad-480008 (may not work)