Mojito Salad with Honey Rum Dressing

Serves 10

Ingredients:

Honey Rum Dressing
½ cup canola oil
½ cup fresh lime juice (about 3 limes)
1/3 cup honey
1 tablespoon dark rum
¾ teaspoon sea salt
Salad
½ cup thinly sliced red onion halves
juice of 1 lime
1 (8-ounce) jicama, peeled and julienned
1 English cucumber, thinly sliced (about 3 cups)
½ of (5-pound) seedless watermelon, cut into 1-inch cubes
1 pound strawberries, cut into halves lengthwise
½ cup blueberries
1/3 cup lightly packed fresh mint leaves, chopped

Directions:

To prepare the dressing, whisk the canola oil, lime juice, honey, rum, and sea salt in a small bowl. Chill, covered, until serving time.

To prepare the salad, soak the onion in the lime juice in a small nonreactive bowl for 2 to 10 hours. Place the undrained onions in a large bowl. Add the jicama, cucumber, watermelon, strawberries, blueberries, and mint. Pour the dressing over the top and toss to mix. Serve cold or at room temperature.

Notes:

A mandolin is helpful when preparing this colorful red, white, and blue salad that is wonderful for picnics.

Recipe source: Herbal Cookery From the Kitchens and Gardens of the St. Louis Herb Society, The St. Louis Herb Society, 2009, page 70.

This recipe was featured in the March 2026 issue of The St. Louis Herb Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Mojito Salad with Honey Rum Dressing

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