Honeydew, Jicama, and Mango Salad
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Recipe information
Yield
4–6 servings
Ingredients
½
small honeydew or Snow Kiss melon (about 1½ lb.)
1
small or ½ large jicama (about 14 oz.), peeled, thinly sliced into rounds
1
ripe but firm mango, peeled, thinly sliced
¼
cup fresh lime juice
Kosher salt
Tajín Clásico seasoning and lime wedges (for serving)
Preparation
Step 1
Using your hands, pull out some seeds from melon half (you don’t want to ruin the round shape of the inside by scooping with a spoon). Place a cut side down and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go.
Step 2
Using a mandoline or a sharp knife, thinly slice melon into rings.
Step 3
Toss melon, jicama, and mango on a platter with lime juice; season generously with salt. Sprinkle with Tajín, and serve with lime wedges and more Tajín.