Sounds odd, tastes great!

Vicki's Watermelon Salad

Note: Jicama is a round root vegetable that should be peeled before dicing. It has a white, sweet, crunchy flesh that is nice added to green salads, and it tastes very good with fruit as well.

Mix:
one cup jicama, diced (I cut it on the bias to make little diamonds)
two cups watermelon, also diced (and also on the bias, if desired)

Toss to mix.

Dressing - add all to a blender or cuisinart:
1/4 cup olive oil
2 tablespoons balsamic vinegar
half a jalepeno, de-seeded and coarsely chopped up
a generous handful of cilantro
about 1/4 to 1/2 teaspoon salt (or to taste)

Blend dressing well, until no obvious chunks of jalepeno remain; add to jicama/watermelon mix, toss to blend. Chill for two hours before serving.

Serve it up! I think some toasted walnuts or pecans on top would be beautiful. Possibly even some feta cheese. It's great with mexican food, but would probably be good with tabbouli/falafel, too. Enjoy!