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Salads & Dressings

Chili-Lime Watermelon Salad with Queso Fresco

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Ingredients

  • ½ CUP plus 2 TBSP lime juice
  • ½  bunch scallions, white and green parts separated and thinly sliced
  • 2-4 jalapenos, stemmed, seeded and minced 
  • ⅛ to ¼ CUP sugar, (optional)
  • 1 TSP salt
  • ⅛  TSP ancho chili powder
  • 3 quarts diced seedless watermelon (1½-inch pieces)
  • 6 OZ queso fresco, crumbled and divided
  • ½  bunch cilantro, chopped and divided
  • ½  CUP pepitas, toasted and salted, divided

Directions

  1. In a large bowl, combine the lime juice, scallion whites and jalapeños and let sit for 5 minutes. Stir in sugar, if using, ancho chili powder and salt.
  2. Add watermelon, scallion greens, half the queso fresco, half the cilantro and half the pepitas; stir to combine.
  3. Portion into 12-ounce glasses and garnish each with some of the remaining queso fresco, cilantro and pepitas.

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