Mexican Watermelon and Cucumber Salad
This Mexican Watermelon Salad offers a refreshing blend of sweet watermelon, crisp cucumber, and spicy flavors, perfect for summer.
Equipment
- oven
- Mixing bowl
- baking sheet
- ice water bowl
Ingredients
Smoky Lime Pepitas
- 1 cup raw pepitas
- 1 teaspoon extra-virgin olive oil or avocado oil
- ¾ teaspoon kosher salt Diamond Crystal brand
- ½ teaspoon smoked paprika or ancho chili powder
- ¼ teaspoon cayenne pepper
Mexican Watermelon Salad
- ¼ cup thinly sliced red onions
- 1 small seedless watermelon about 5 pounds, cubed
- ¼ cup extra-virgin olive oil
- 1 teaspoon ancho chili powder
- ½ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon cayenne pepper
- 2 medium limes finely grated zest and juice
- 2 tablespoons fresh mint leaves
Instructions
Instructions
- 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.
- Soak the onions in a bowl of ice water for about 10 minutes.
- 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.
- Garnish with fresh mint leaves and toasted pepitas. Serve immediately!
Notes
For a milder flavor, leave out the ancho chili powder and use more cayenne or smoked paprika. If making ahead, don't add olive oil, herbs, and pepitas until ready to eat.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 19gProtein: 8gFat: 20gFiber: 3g
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