Minted Melon Salad

Ingredients:

• ½ medium jicama, cut into julienne strips (about 1 ½ cups)
• ½ medium cantelope, cut into 1/2-inch cubes (about 1 ½ cups) or scooped in 1-inch balls
• 2 tablespoons chopped fresh mint
• 1 teaspoon lime zest (dark colored part of the peel only)
• 3 tablespoons fresh lime juice
• 1 teaspoon honey
• ¼ teaspoon salt 

Directions:

1. Mix all ingredients in nonmetallic bowl.
2. Refrigerate, covered, about 2 hours or until well chilled.