I whipped up this red white and blue salad featuring watermelon, jicama, and blueberries for a friends Fourth of July party. If you use a different cookie-cutter for the watermelon and jicama you can pretty much change the theme to create a patriotic salad for any summer occasion. I can see baby shapes for a baby shower salad, cars and trucks for a boy’s birthday, flower shapes for a garden party, etc. It could be fun to cut out initials.
- 1 pound watermelon, peeled
- 1/2 pound jicama, peeled
- 1 pint blueberries, washed and well drained
- 1/2 pound feta cheese, cut into cubes
- Red onions
- 1/2 cup mint or basil leaves, chopped
- 1/2 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1/2 cup pumpkin seeds, shelled, roasted and salted
- Sea salt
- Freshly ground black pepper
- Cut watermelon and jicama into 1/4” slices and cut into stars or use your favorite cookie cutters. Set them aside.
- Cut the scraps of watermelon left over from the cookie cutting into small chunks. Slice the jicama scraps into strands.
- Mix the scraps of watermelon, jicama and half the blueberries with the red onions and mint or basil.
- Put mixture in a bowl, making sure to pile it high in the center for dramatic effect.
- Mix the lemon juice, olive oil, toss in the salad with half the pumpkin seeds. Add salt and pepper to taste.
- Sprinkle the salad with the pumpkin seeds.
- Starting at the bottom and arranging in contrasting colors, place the watermelon and jicama shapes on top of the salad. Sprinkle with remaining blueberries.
Assemble this salad close to serving time because the salt will cause the watermelon to release it’s juices and water down the dressing.