Instructions: In a small bowl whisk all dressing ingredients together until well blended.

Cut melons in half and scoop out flesh with a melon baller reserving shells.

In a large bowl combine melon with jicama shrimp mint leaves coriander and parsley.

Toss with dressing and add salt and pepper.

Serve in melon shells garnished with mint.

A member of the morning glory family jicama is a cousin to the sweet potato and a native of Mexico and South America. Like hot pretzels on the sidewalks of New York jicama is a street food in its homeland served with a squeeze of lime and a shake of fiery chile powder. Low in starch and calories it is a good foundation for a slender salad.

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