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Mexican Watermelon Cucumber Salad
This watermelon cucumber salad from Nom Nom Paleo is vegan, gluten-free, and paleo-friendly. It is bursting with flavor, and makes a show-stopping lunch or dinner for summer.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Ingredients
smoky lime pepitas:
- 1 cup raw pumpkin seeds
- 1 teaspoon olive oil
- 3/4 teaspoon Celtic sea salt
- 1/2 teaspoon smoked paprika (or ancho chile powder)
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lime juice (1 medium lime)
salad:
- 1/4 cup thinly sliced red onions
- 1 small (5lb) seedless watermelon, rind removed and cubed
- 1 English cucumber, diced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ancho chile powder, plus more to taste
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon finely grated lime zest, plus more to taste
- 1/4 cup fresh lime juice, plus more to taste
- 2 tablespoons shredded fresh mint leaves
Instructions
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To make the smoky lime pepitas, preheat your oven to 325°F (165°C) with the rack placed in the middle position, and line a rimmed baking sheet with parchment paper or a non-stick silicone liner.
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In a medium bowl, combine the pepitas, olive oil, salt, paprika, and cayenne. Add the lime juice and mix well.
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Spread the seasoned pepitas in a single layer on the prepared baking sheet.
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Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy. Allow to cool.
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To assemble the salad, soak the sliced onion in a bowl of iced water for about 10 minutes to mellow the flavor, drain, and discard soaking liquid.
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In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chile powder, salt, cayenne pepper, lime zest, and lime juice, and toss to coat evenly. Tweak flavors to taste.
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Garnish with fresh mint leaves and 1/4 cup toasted pepitas. Serve immediately.
Recipe Notes
Recipe from Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong, copyright © 2017. Published by Andrews McMeel.
Photo by Trent Lanz; styling by Alicia Buszczak