Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette

Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Watermelon, so sweet and juicy, is one of my favorite parts of summer. We usually just cut them up and eat them as is, but while trying to come up with a cooling and refreshing salad idea, I knew I needed to pair it with…well, this attractive guy…

Jicama | Watermelon and Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette

If you’ve never tried jicama, you need to pick one up! Jicama is a root, native to Mexico, with a slightly sweet flavor, sometimes compared to a cross between pear and potato. It’s crisp and refreshing. While not a nutritional powerhouse, it is a great source of fiber, Vitamin C and potassium. Jicama is best eaten raw. Be sure to peel it with a sharp peeler, then slice into thin slices.

Watermelon Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Watermelon Jicama Salad with Queso Fresco
and Honey-Lime Vinaigrette

4 cups watermelon, cubed
1 cup jicama, sliced thinly
1/2 cup queso fresco, crumbled
1/4 cup pepitas
coarse sea salt
basil leaves (optional)

Honey-Lime Vinaigrette

2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon extra virgin olive oil
sea salt
black pepper

Whisk the vinaigrette ingredients in a small bowl to combine and set aside.

Arrange the watermelon and jicama on two dinner plates. Sprinkle each with the queso fresco and pepitas. Divide the dressing between both salads. Sprinkle just a pinch of coarse sea salt over each.

Serves 2

Watermelon and Jicama Salad with Queso Fresco and Honey-Lime Vinaigrette | www.tasteloveandnourish.com

Some other delicious recipes using jicama…

Red Cabbage Salad with Jicama and Peppers from The First Year
Blueberry Strawberry & Jicama Salsa from Two Peas and Their Pod
Jicama Mango and Carrot Salad from Aggie’s Kitchen
Fiesta Chicken Tacos with Mango and Jicama Salad from Taste and Tell

Sesame Tahini Cookies

Sesame Tahini Cookies | www.tasteloveandnourish.com

There’s a part of every day where I need stop everything and take a breath or two. It’s usually in the late afternoon when I crave a cup of coffee or tea and just a little something. These cookies are one of my most favorite. I’m all for ooey-gooey cookies with chocolate and cream fillings, but the simplest cookies make me the happiest. Nothing complicated. Just a little button of crunch with a nuttiness from the sesame and tahini.

I’ve actually been making these cookies for years with all butter…and they are delicious. But, in trying to reduce the amount of saturated fat in my diet, I wanted to try substituting tahini for the butter. In comparing a tablespoon of butter to the same amount of tahini, butter has about twelve grams of fat, seven of them are saturated. Tahini has eight grams of fat and just one gram saturated. I’ve made several batches with different combinations of butter and tahini, but I have to say, omitting the butter completely and using all tahini is wonderful! You get a denser cookie that is so satisfying.

So, if it’s about three o’clock and you need to find me, I’ll be sitting in my favorite chair on the deck with a cup of coffee and one or two of these nuggets of happiness.

Sesame Tahini Cookies

3 cups all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup tahini
1 cup sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sesame seeds

Preheat your oven to 375 degrees. Prepared baking sheets by lining with parchment.

In a medium bowl, whisk to combine the flour, salt and baking powder. Set aside.

Cream the tahini and sugar in a large bowl for a minute or two. Add the eggs and vanilla and continue to beat until fluffy.

Add the flour mixture in three parts, mixing on low just until combined with each addition.

Scoop the dough using a one tablespoon cookie scoop and drop the ball of dough into your hand. Roll the dough into a bowl of sesame seeds then place on a baking sheet, spacing the cookies about two inches apart.

Bake for 18 to 20 minutes or until the cookie just becomes a bit golden. Remove from baking sheet and cool completely on a rack.

Sesame Tahini Cookies | www.tasteloveandnourish.com

Another favorite that goes perfectly with a cup of coffee, Sesame Almond Biscotti Thins

Sesame Almond Biscotti Thins from Taste Love and Nourish