Watermelon Radish and Jicama Salad

Watermelon Radishes can brighten up almost any salad, throw in some fresh mint, jicama marinated in freshly squeezed citrus, spicy arugula, and some tangy pickled onions, and you’ve got a refreshingly light salad to enticingly tickle your palette.


  • 1/2 Jicama (peeled and cut into matchsticks)
  • 1-2 Grapefruits
  • 2-3 Oranges
  • 1 tbsp Olive Oil
  • Salt
  • 1 thinly sliced Watermelon Radish
  • 1/2 cup Pickled Red Onions
  • 2-3 sprigs of fresh Mint
  • 2-3 cups Arugula


  1. A couple of hours before serving, segment the grapefruit and oranges by cutting them in half a cutting around the membranes so that you can scoop the fruit out with a spoon. Squeeze the remaining juice out over the fruit – the more juice the better!
  2. Combine the Jicama, citrus, olive oil, and season with salt.
  3. Store in the refrigerator to marinate for a few hours before serving.
  4. Arrange a bed of arugula along the bottom of your serving dish.
  5. Toss together the marinated jicama, watermelon radish, pickled onions, and mint. Season with salt as desired.
  6. Place the salad overtop the arugula and serve.

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