Southwest Watermelon Salad

Southwest Watermelon Salad Recipe
Photo: John Kernick
The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

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

Ingredients

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*

Preparation

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.

Note:

Shawn Cirkiel,

Parkside, Austin, Texas,

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note