recipilot.com

Mexican Watermelon and Cucumber Salad

URL: https://nomnompaleo.com/mexican-watermelon-salad

Ingredients

Smoky Lime Pepitas

  • 1 cup raw pepitas
  • 1 teaspoon extra virgin olive oil or avocado oil
  • ¾ teaspoon Diamond Crystal kosher salt
  • ½ teaspoon smoked paprika or ancho chili powder
  • ¼ teaspoon cayenne pepper
  • Juice from 1 medium lime

Mexican Watermelon and Cucumber Salad

  • ¼ cup thinly sliced red onions
  • 1 small seedless watermelon (about 5 pounds), cubed
  • 1 English or Japanese cucumber cut into ½-inch slices
  • ¼ cup extra virgin olive oil
  • 1 teaspoon ancho chili powder
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 medium limes (finely grated zest and juice)
  • 2 tablespoons fresh mint leaves

Instructions

  1. Preheat the oven to 325°F.
  2. In a medium bowl, combine pepitas, olive oil, salt, paprika, cayenne, and lime juice.
  3. Spread the seasoned pepitas on a parchment-lined baking sheet and toast for 12 to 15 minutes, stirring halfway through.
  4. Cool the pepitas to room temperature and reserve ¼ cup for the salad.
  5. Soak the sliced onions in ice water for about 10 minutes.
  6. In a large bowl, combine watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne, lime zest, and lime juice.
  7. Toss to mix and adjust seasoning as needed.
  8. Garnish with fresh mint leaves and toasted pepitas.
  9. Serve immediately.

Nutrition Facts (estimated)

Servings
6
Calories
283
Total fat
20g
Total carbohydrates
19g
Total protein
8g
Sodium
20mg
Cholesterol
0mg

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