Watermelon-Jicama Salad

• 8 cups cubed watermelon (1/2-inch pieces)
• 1 cup cubed peeled jicama (1/2-inch pieces)
• 1 tablespoon lime zest
• 1 jalapeno pepper, stemmed, seeded, deveined and minced
• 1 tablespoon chopped fresh chives
• 1 tablespoon sliced scallion, white and pale green parts only
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup crumbled Cotija cheese

1. Combine the watermelon and jicama in a large bowl.
2. Add the lime zest.
3. Stir in the jalapeno, chives, scallion, cilantro and basil.
4. Mix well.
5. In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended.
6. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture.
7. Toss in the Cotija cheese.
8. Check the seasoning and add more salt and pepper if needed.
9. Serve immediately or cover and refrigerate up to 2 hours.
10. Photograph by David Malosh

cubed watermelon, jicama, lime zest, pepper, fresh chives, scallion, fresh cilantro, fresh basil, lime juice, lemon juice, extravirgin olive oil, kosher salt, cotija cheese

Taken from www.foodnetwork.com/recipes/marcela-valladolid/watermelon-jicama-salad.html (may not work)