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Southwest Watermelon Salad

Photo: John Kernick
Hands-on time 30 mins
Total time 3 hrs, 5 mins
Yield Makes 8 to 10 servings
The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.


  • 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
  • 1/2 cup Pickled Watermelon Rind
  • 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*

How to Make It

  1. 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.

  2. *Feta cheese may be substituted.

Parkside, Austin, Texas