Watermelon Radish and Jicama Tamale Salad with Lime Dressing

A refreshing and crunchy salad featuring the vibrant colors and textures of watermelon radish and jicama, combined with savory cooked tamale dough and a zesty lime dressing. This unique salad offers a delightful twist on traditional Mexican flavors.

Prep Time

20 minutes

Total Time

50 minutes

Calories

345 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.29/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Mexican

Mood:

Healthy

Ingredients

Servings

1cupMasa Harina(For Tamale Dough)

£1.20

1cupVegetable Broth(For Tamale Dough)

£0.30

0.5teaspoonBaking Powder(For Tamale Dough)

£0.03

0.5teaspoonSalt(For Tamale Dough)

£0.01

2tablespoonsShortening or Vegetable Oil(For Tamale Dough)

£0.08

1mediumWatermelon Radish(Thinly sliced)

£0.60

1mediumJicama(Peeled and diced)

£1.50

0.3cupCilantro(Chopped)

£0.40

0.3mediumRed Onion(Thinly sliced)

£0.15

3tablespoonsLime Juice(Freshly squeezed)

£0.25

2tablespoonsOlive Oil(Extra virgin)

£0.18

1teaspoonAgave Nectar or Honey(Optional, for sweetness)

£0.07

0.3teaspoonSalt(For Dressing)

£0.01

0.3teaspoonBlack Pepper(For Dressing)

£0.02

2tablespoonsPepitas(Toasted, for garnish (optional))

£0.35

Total Cost

£5.15

£1.29 per serving

Instructions

1.
**Prepare the Tamale Dough:** In a medium bowl, combine the masa harina, baking powder, and salt. Mix well.
2.
Add the shortening or vegetable oil and rub it into the masa harina mixture until it resembles coarse crumbs.
3.
Gradually add the vegetable broth, mixing until a smooth, slightly thick dough forms. The dough should be moist but not sticky.
4.
Form the dough into a log or rectangle, about 1-inch thick. Wrap tightly in plastic wrap or parchment paper.
5.
**Cook the Tamale Dough:** Steam the tamale dough log for about 30 minutes, or until firm to the touch. Alternatively, you can bake it at 350°F (175°C) for about 30 minutes.
6.
Let the cooked tamale dough cool completely. Once cooled, dice it into small cubes.
7.
**Prepare the Lime Dressing:** In a small bowl, whisk together the lime juice, olive oil, agave nectar (if using), salt, and pepper.
8.
**Assemble the Salad:** In a large bowl, combine the diced cooked tamale dough, sliced watermelon radish, diced jicama, chopped cilantro, and sliced red onion.
9.
Pour the lime dressing over the salad and toss gently to coat.
10.
Garnish with toasted pepitas, if desired. Serve immediately or chill for later.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

345 kcal / 1443 kJ

Carbs

35g

13% of RDA

Fat

21g

30% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier salad, add a pinch of chili flakes to the dressing or finely chop a jalapeño and add it to the salad.

If you don't have time to make tamale dough from scratch, you can use leftover tamales. Remove the husks and dice the filling.

Toast the pepitas in a dry skillet over medium heat until they are lightly browned and fragrant. Watch them carefully as they can burn easily.

Adjust the amount of agave nectar or honey in the dressing to your preference.

The salad is best when served fresh, as the jicama and watermelon radish can lose their crispness over time.

Cooking Equipment

Steamer or Large Pot with Steamer Basket

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...