It's simpler than it sounds. If you have a vacuum sealer, you MUST make this recipe. If you don't have a vacuum sealer, you MUST get one just to make this. You can skip compressing the watermelon and just toss together these ingredients, however, you'll miss out on the glory that is sweeter, more flavorful compressed watermelon.
- Ingredients -
half of a large watermelon, sliced into thin 1/2" cubes
1 jicama, julienned
half of a red onion, sliced
1 jalapeno, sliced
juice of two limes
10 large mint leaves
sea salt, to taste
- Tools -
Weston Vacuum Sealer & large vacuum seal bag
First, we used our Mandoline Slicer to thinly slice the jalapeno and onion. We then used it to julienne the jicama.
Toss together all ingredients (except the salt).
Pour into a vacuum sealer bag and seal completely. A chamber sealer is ideal for this because the air and juice will escape from the watermelon (that's what makes it compressed), leaving only the sweet, flavorful fruit. If using an out-of-chamber sealer, place a folded paper towel before the seal to catch the juice.
You can choose to enjoy the compressed salad immediately, fresh out of the bag, or refrigerate up to 3 days. The longer you leave it, the more flavorful the salad will become and the more infused the watermelon will be. When you're ready to enjoy it, drain, then serve the watermelon jicama salad with a little sea salt sprinkled on top.