Ingredients
For the Smoky Lime Pepitas:
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1 cup raw pumpkin seeds
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1 teaspoon olive oil or avocado oil
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3/4 teaspoon kosher salt
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1/2 teaspoon smoked paprika or ancho chili powder
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1/4 teaspoon cayenne pepper
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Juice of 1 medium lime
For the Mexican Watermelon Salad:
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1/4 cup thinly sliced red onions
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1 small seedless watermelon (about 5 pounds, cubed)
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1 English or Japanese cucumber (sliced into 1/2-inch pieces)
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1/4 cup olive oil
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1 teaspoon ancho chili powder
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1/2 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
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Zest and juice of 2 medium limes
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2 tablespoons fresh mint leaves
Instructions
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Toast the Pepitas:
Heat a skillet over medium. Toast pumpkin seeds for 2–3 minutes. Add oil, salt, paprika or chili powder, and cayenne. Stir constantly. Add lime juice and cook until moisture evaporates and seeds are crispy (total 10–12 minutes). Let cool completely. -
Prep the Vegetables:
Slice red onions thinly. Soak in cold water if desired to reduce sharpness. Cube watermelon and slice cucumber into 1/2-inch pieces. -
Make the Dressing:
In a small bowl, whisk together olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. -
Assemble the Salad:
In a large bowl, mix watermelon and cucumber. Add onions. Pour in the dressing and toss gently to coat. Sprinkle with cooled pepitas and chopped mint before serving.
Notes
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For a milder version, skip the cayenne pepper.
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Pepitas can be made ahead and stored in a sealed container.
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Add grilled chicken or turkey for a full meal version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes