Southwest Watermelon Salad

Southern Living
Southwest Watermelon Salad Recipe
Photo: John Kernick
The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.
Makes 8 to 10 servings


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4 cups seeded and cubed red watermelon
4 cups seeded and cubed yellow watermelon
2 tablespoons sugar
1 tablespoon lime zest
2 tablespoons fresh lime juice
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon seeded and thinly sliced jalapeño pepper
1 tablespoon thinly sliced shallots
1 teaspoon minced garlic
2 tablespoons olive oil
1/2 cup crumbled Cotija cheese*


Hands-on: 30 Minutes
Total: 3 Hours, 5 Minutes

Combine first 5 ingredients in a large glass bowl. Stir in Pickled Watermelon Rind and next 6 ingredients. Drizzle with oil; sprinkle with cheese. Serve immediately, or cover and chill up to 2 hours.

*Feta cheese may be substituted.

Created date

July 2011