Description
Time to cool off for the summer with this watermelon cucumber salad full of flavor. Packed with queso fresco, cotija, tangy and spicy pepita seeds and lime juice to keep you fresh and happy during warm days.
Ingredients
¼ cup raw pepitas
½ teaspoon olive oil
1 teaspoon chili lime salt
2 cups watermelon, sliced thinly in small pieces
2 persian cucumbers, thinly sliced
½ cup queso fresco cut in small cubes
2 tablespoons cotija cheese, crumbled
1/3 cup fresh mint leaves
Lime juice
Instructions
Combine pepitas and oil in a small bowl and stir to coat evenly. Transfer to a small pan over medium heat to roast. Stir frequently for 2 minutes until pepitas are golden. Place back in the bowl and stir in chili lime salt to coat. Set aside to cool.
On a large plate, combine watermelon, cucumber, cheeses, mint and roasted pepitas. Toss to combine well. Add a sprinkle of lime juice and enjoy.