Mexican Watermelon Salad
This watermelon salad gets a Mexican makeover with crunchy toasted pepitas, salty queso fresco, fresh cilantro and a tangy lime vinaigrette. Serve with tacos or any grilled meat for an easy Mexican feast!
Servings 4 servings
- 2 cups watermelon cut into 1/2 cubes
- 1/2 cup raw pepitas
- 1 teaspoon olive oil
- pinch of salt
- 3 cups arugula or other greens
- 1/2 cup queso fresco or feta crumbled
- 1/4 cup thinly sliced red onion
- 1/4 fresh cilantro chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- salt and pepper to taste
In a small skillet over medium heat, heat the oil and add the pepitas and salt. Toast the pepitas, stirring occasionally, until lightly browned, and set aside to cool.
In a small bowl, whisk together the vinegar, lime juice, olive oil, honey, salt and pepper and set aside.
In a large bowl, gently toss the watermelon with the greens, pepitas, cheese, cilantro, onion, and dressing until combined. Serve immediately.
Calories: 230kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 121mg | Potassium: 239mg | Fiber: 1g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 10.3mg | Calcium: 119mg | Iron: 1.2mg