Mexican Watermelon Salad -

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!

Course Side Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 236kcal

Author Ann Otis

Ingredients

Watermelon Salad

2 cups watermelon cut into 1/2 cubes
1/2 cup raw pepitas
1 teaspoon olive oil
pinch of salt
5 oz arugula or other greens
1/2 cup queso fresco or feta crumbled
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro chopped

Dressing

2 tablespoons white wine vinegar
1 tablespoon lime juice
3 tablespoons olive oil
1 teaspoon honey
salt and pepper to taste

US Customary - Metric

Instructions

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.

Video

Notes

Storage Instructions

This salad is definitely best enjoyed fresh, right after it’s tossed together - especially since the watermelon can release liquid over time and soften the greens. If you want to prep ahead, you can chop the watermelon, toast the pepitas, and whisk the dressing a day in advance. Just keep everything stored separately in airtight containers in the fridge.

Leftover salad (already dressed) will keep for about a day, but the greens may wilt a bit and the watermelon might lose some texture. It’ll still taste good, just not quite as crisp.

Nutrition