Watermelon Cucumber Salad with Queso Fresco and Cotija
Time to refresh yourself this summer with watermelon cucumber salad with queso fresco and cotija
Summer is here and my family and I are celebrating! Time to cool off poolside and enjoy all the flavors the season has to offer.
I was in the mood for a refreshing recipe with lots of tang, sweetness and a kick of savory flavor. What better way to celebrate summer than with a watermelon and cucumber salad loaded with queso fresco and cotija cheese?
A nice, ripe watermelon paired with cool cucumber slices, mint for freshness, spicy pepitas for crunch and the finishing touch of crumbly queso fresco and a sprinkle of cotija cheese is the perfect summer medley. I love using Real California Milk products for all my recipes because they are sustainably sourced and made with milk from California dairy farm families.
To identify Real California Milk products in stores, make sure you look for the seal on product packaging in the dairy section. From ice cream, cheeses, yogurt and creams, you are sure to find your favorite summer snack made with 100% Real California milk.
The possibilities are endless when it comes to preparing summer snacks with Real California milk products. If you need more ideas or recipe inspiration, visit the Real California Milk recipe section. You are sure to find the perfect recipe to #SnackHappy.
This is a sponsored recipe by Real California milk as part of the Real California Milk Hispanic advisory board. Thank you for supporting the brands I love that make this website possible.
Watermelon Cucumber Salad with Queso Fresco and Cotija
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: serves 6
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.
