Compressed Watermelon & Jicama Salad

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Recipe - Compressed Watermelon & Jicama Salad

From the Weston Kitchen


  • 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
  • Handful cilantro
  • 10 large mint leaves

*Sea salt for taste


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. 
  1. Use the Mandoline Slicer to thinly slice the jalapeno and onion, then use the mandoline slicer to julienne the jicama.
  2. Toss together all ingredients (except the salt).
  3. 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 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.
  4. 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.
  5. When you're ready to enjoy it, drain, and then serve the watermelon jicama salad with a little sea salt sprinkled on top).

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