I know I did just do a recipe for watermelon salad a few weeks ago, but there are just too many good melons coming thought this household to not do another one. Ry had been asking me for a while to do a version of the classic feta and watermelon salad I usually make, but with some Mexican flavors. So, after a bit of fussing around and experimenting with a few different ideas, this is what I managed to come up with, and I must say I will definitely be making this again.
As you can tell from the photos, I did use a yellow seedless watermelon, but you can totally use a red one, it doesn’t matter. This one was a Kid’s Choice melon, if you see them in the store grab one, they’re always the best. The key part of this recipe is getting yourself some chipotle powder. You want it to be smokey and spicy. That’s what pairs so well with the sweet, cold watermelon. For this version I used radish, pepitas, queso fresco, cilantro and shallots. Everything is super fresh and crisp. And I would recommend that you keep everything super cold to make it extra refreshing.
The key part of this recipe is getting yourself some chipotle powder. You want it to be smokey and spicy. That’s what pairs so well with the sweet, cold watermelon.
Chipotle Watermelon Salad
with radish, queso fresco, cilantro & pepitas
The amounts aren’t all that important here, use as much or as little of any ingredient you want.
- Watermelon – cubed or cut into bit sized chunks
- Radishes – finely sliced
- shallot – finely sliced
- queso fresco – crumbled
- fresh ground black pepper
- chipotle powder
- olive oil
Like most salads on this site, this isn’t really much of a recipe, more of an assembly job. Just start layering each ingredient on your plates, or large platter. Be sure to finish it all off with some fresh ground pepper, a good dusting of that chipotle powder and a very light drizzle of olive oil. That finishing will make all the difference. Eat up!