The recent heat wave in Seattle left me looking for either air-conditioned restaurants or easy “no cook” recipes. While thankfully the heat is gone, I’ll be using at least one of the recipes I found again and again. It was easy, beautiful and very tasty.

Watermelon-Jicama Salad

1/2 of a medium jicama, peeled

1 “personal size” watermelon, rind removed

6 strawberries

Juice & zest of 1 lime

1 tablespoon rice vinegar

1 teaspoon sugar

Splash of balsamic vinegar

Salt, pepper, & ancho chile powder to taste

Chop, slice or otherwise cut up the fruit

Mix together in large bowl with other ingredients

Chill for about an hour before serving

Prior to tasting it, I thought that there might be enough for 3-4 people, but the two of us finished it off with only a piece or two of watermelon going to the dog! I recommend doubling it if you’re feeding more than 3.

The great thing about this recipe is its flexibility. I decided to add strawberries because our watermelon was yellow, and I wanted more red, and they were great. Don’t like strawberries? Leave them out, or substitute a peach instead.

All out of limes? A lemon or even an orange would work.

The thought of chile powder on fruit gives you pause? While I would urge you to try it – I’m a convert – you can chiffonade some fresh mint or basil and use that instead.

~Alanna Clare