The Street Cart Salad Recipe

Prepare produce

Peel the jicama and cut into 1/8"–1/4" matchsticks so they have a crisp, uniform bite. Halve the cucumber lengthwise; if it has lots of seeds scoop them out with a spoon, then slice into 1/4" half-moons. Cube the watermelon into roughly 1/2" pieces. Thinly slice the red onion and mince the jalapeño if using. Roughly chop cilantro and mint. Place jicama, cucumber, watermelon, red onion, cilantro, mint and jalapeño together in a large mixing bowl.

Season the mixed salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, tossing gently to distribute. The salt will help marry the flavors and draw a touch of juice from the watermelon.

Make dressing

In a small bowl or jar combine 3 tbsp fresh lime juice, 3 tbsp extra-virgin olive oil, 1 tsp Tajín seasoning, 1 tsp honey or agave, 1/4 tsp ground cumin, 1/2 tsp grated garlic, and optional 1/2 tsp lime zest. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more Tajín for heat/salt, more honey if too tart, or another 1/2 tbsp olive oil if too sharp.

Dress the salad

Pour about half of the vinaigrette over the salad and toss gently to coat without mashing the watermelon. Taste and add more dressing as desired (you will likely use 2–3 tbsp).

Garnish and serve

Transfer the dressed salad to a serving bowl or plate. Sprinkle 2 tbsp toasted pepitas or chopped roasted peanuts over the top, crumble 2 tbsp cotija or feta if using, and finish with an extra 1/2 tsp Tajín for color and brightness. Serve immediately to preserve the crispness of jicama and texture of watermelon.