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Citrus-infused 50-50 salad

Recipe by:Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • Zest of 1 orange
    1/2 cup fresh orange juice (from about 1 1/2 oranges; see tip)
    Zest of 1 lime
    1/4 cup fresh lime juice (from about 1 1/2 limes; see tip)
    2 tbsp. date syrup or maple syrup
    1/2 tsp. ground black pepper
    4 cups diced watermelon (1/4-inch dice)
    4 jicama, well peeled and cut into 1/4-inch dice
    1/4 to 1/3 cup torn fresh mint leaves (torn into tiny pieces)
    Salt, to taste


Make a dressing in a small bowl by whisking together citrus zest and juice, syrup and pepper. In a large bowl, combine watermelon, jicama and mint, drizzle with dressing and carefully stir until well combined. Taste and season with a dash of salt, if needed.

The Nutrition Professor's Prep Smart/Cook Smart Tip:

  • Always zest citrus with a microplane (one of my favorite cooking tools) before squeezing the fruit for juice.

Serves 8

Recipe slightly adapted by The Nutrition Professor from Bobby Flay,

Califonia Bountiful