Skinnytaste · by Gina Homolka★ 4.0 (1)
Watermelon, Jicama and Cucumber Salad
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 5%
CARBS 12G43% OF CAL
3G FIBER2G ADDED5G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 7G54% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, refreshing summer salad with watermelon, jicama, and cucumber in a lime dressing with crumbled cheese. Perfect alongside grilled dishes.
sideamericansaladgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Juice from 1 lime
- 2 tablespoons olive oil
- 2 teaspoons raw honey
- 1/8 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2 cups cubed watermelon
- 2 cups peeled and cubed jicama
- 1 large cucumber (peeled, seeded and cubed)
- 1/4 cup thinly sliced red onion
- 2 ounces cubed or crumbled feta cheese
- 1 tablespoon chopped fresh mint leaves
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 5%
CARBS 12G43% OF CAL
3G FIBER2G ADDED5G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 7G54% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 148mg
- Total sugar
- 7g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 64mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.