Mexican Watermelon Salad
Servings 4
Equipment
- Sharp Knife
Ingredients
- ½ COLD small seedless watermelon rind removed and cut into triangular slices or bite-sized chunks
- 1 tbsp olive oil
- Juice from 1 lime
- Tajin seasoning to taste
- Cotija cheese finely crumbled, to taste
- Fresh cilantro finely chopped
- ¼ of a jalapeno finely shaved or sliced
Instructions
- Cut the ends off the small watermelon. Place the cold watermelon, cut side down, on a cutting board. Run a knife from the top to the bottom in strips to cut the rind off.
- Cut the watermelon into 1-inch-thick triangular pieces (or bite-sized chunks if you'd prefer).
- Arrange the slices on a serving plate.
- Drizzle with olive oil and lime juice.
- Sprinkle the top with Tajin seasoning, cotija cheese, cilantro, and shaved jalapeno slices.
- Serve immediately with lime wedges.