Watermelon Avocado Salad
This is more of a method rather than a specific recipe! You can make this as large or as small as you’d like
Ingredients
- Watermelon medium diced
- Avocado medium diced
- Queso fresco or cotija crumbled
- Serranos or jalapeño thinly sliced
- Lime zest and lime juice
- EVOO
- Flake salt
- Pepita sesame crunch see below*
- Cilantro leaves
- Ancho chili powder or Tajín
Instructions
- Arrange watermelon and avocado on a platter.
- Sprinkle crumbled queso fresco all over and add as much serrano as you’d like.
- Zest and juice lime all over the salad.
- Drizzle all over with EVOO and sprinkle with flake salt.
- Top with your desired amount of the pepita sesame crunch (see below) and torn cilantro.
- Garnish with ancho chili powder or Tajín. If using Tajín, be careful with how much flake salt you add to the salad initially, as Tajín has salt 🙂
- Serve and enjoy!
Video
Notes
*Pepita Sesame Crunch: Preheat oven to 400F. Line sheet tray with parchment paper. Mix ½ cup pepitas, 1 Tbsp sesame seeds, 2 tsp maple syrup, 1 Tbsp olive oil, ¼ tsp paprika, ¼ tsp ancho chili powder, and ¼ tsp salt. Spread out on the sheet tray and bake until golden, about 8-12 minutes, tossing halfway through. Let cool completely. The mixture won’t be crunchy when you remove it from the oven, but will crisp once fully cooled. Store in an airtight container.
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