Ingredients
Scale
- 1 small seedless watermelon (about 5 pounds)
- 1 English cucumber
- 1/4 cup thinly sliced red onions
- 1 cup raw pumpkin seeds
- Lime juice and zest from 2 medium limes
- Fresh mint leaves
- Olive oil
- Ancho chili powder
- Kosher salt
- Cayenne pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin seeds with olive oil, salt, smoked paprika, cayenne pepper, and lime juice. Spread on a baking sheet and roast for 10-12 minutes until golden.
- In a large bowl, mix cubed watermelon, sliced cucumber, and red onions.
- For the dressing, whisk together olive oil, ancho chili powder, kosher salt, lime zest, and lime juice. Pour over the watermelon mixture and toss gently.
- Once cooled slightly, add the roasted pepitas and fresh mint to the salad. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg