Watermelon, Avocado, and Jalapeno Salad

Some people may think putting watermelon in a salad is just strange. I will admit the first time I thought about it, it was not that appealing to me, so I brushed it off.

It wasn’t until a year or two later that a friend served a watermelon and feta salad to me at a dinner party. I was trapped and couldn’t do anything but eat it. I not only survived the ordeal, but I actually ended up making the salad several times for myself over the rest of the summer.

After enjoying the salad so much, I got to thinking about more flavor combinations that would work well with the delicious melon.

My Watermelon, Avocado and Jalapeno Salad is a twist on my favorite nachos, just with a much sweeter finish. This salad has all the flavors in it: sweetness from the watermelon, creaminess from the avocado, heat from fresh sliced jalapenos, salt from the crumbled cotija cheese and tartness from freshly squeezed lime juice vinaigrette. This beautifully colored salad is garnished with fresh chopped cilantro, and every bit is loaded with flavor.

Watermelon, Avocado, and Jalapeno Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

4 cups diced seedless watermelon, diced into 1 inch cubes

1 sliced jalapeno, can remove seeds if desired

1 cup yellow bell pepper, large dice

1 avocado, peeled and diced large

⅓ cup crumbled cotija cheese, could also use queso fresco or feta is desired

⅓ cup fresh chopped cilantro

For the dressing

¼ cup lime juice

¼ teaspoon kosher salt

3 tablespoons grapeseed oil

Combine the ingredients for the dressing and whisk together until smooth. Set aside.

In a large bowl, combine the remaining ingredients and gently toss together with reserved dressing.

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