Ingredients
Scale
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.
- Prep Time: 10 minutes
- Cook Time: 2 minutes