6 slices watermelon, rind discarded
1 med. Jicama, peeled, cut into matchsticks
1 bunch red watercress, bottom inch discarded,
1 small bag baby spinach
1 cup olive oil
¼ cup lime juice
1 Tbs. sherry vinegar
Cayman citrus rub
salt & pepper
2 cups pepitas ( pumpkin seeds)
1 1/2 tsp. lime juice
1 tsp. olive oil
½ tsp. smoked paprika
½ tsp. salt
Pinch cayenne pepper
Whisk together lime juice and sherry. Slowly whisk in olive oil and a pinch of salt and pepper. Sprinkle watermelon with Cayman citrus rub. Grill for 2 to 3 minutes per side.
In a bowl mix together jicama, watercress, spinach, and enough dressing to lightly coat, add a pinch of salt & pepper. Arrange on plates. Place a slice of watermelon against greens. Sprinkle with spiced pumpkin seeds.
Preheat oven to 350 degrees.
Toss all ingredients together. Spread out on a sheet pan. Roast until golden brown, about 5-7 minutes.