Mexican Watermelon Salad

feta cheese

🥗Healthier: cotija cheese

💰Cheaper: ricotta cheese

Cotija is a traditional Mexican cheese with a similar texture.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without the heat.

Preheat the oven to 325°F with the rack placed in the middle position.

In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.

Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.

Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.

While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.

In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.

Garnish with fresh mint leaves and toasted pepitas. Serve immediately!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens