Chili Lime Watermelon and Cucumber Salad
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: Intermediate
4 slabs seedless watermelon, about 1-inch thick and 5-inches wide
1 teaspoon flaky sea salt
2 teaspoons chili lime seasoning, divided
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 teaspoon honey
1 tablespoon lime juice
1/4 teaspoon kosher salt
1 English cucumber, spiralized or thinly sliced into ribbons
4 small radishes, thinly sliced
2 tablespoons chopped fresh cilantro, divided
2 tablespoons thinly sliced fresh basil, divided
1 cup arugula
1 avocado, pitted, peeled, sliced
1/2 cup DAVID® Pumpkin Seeds, Chili Lime
1 Serrano pepper, thinly sliced, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 36 g | 12% |
Cholesterol | 0 | |
Total Fat | 17 g | 27% |
Iron | 3 mg | 16% |
Calories | 314 kcal | 16% |
Sodium | 948 mg | 39% |
Protein | 8 g | 17% |
Saturated Fat | 3 g | 14% |
Sugars | 24 g | 2% |
Vitamin C | 47 mg | 78% |
Place watermelon slabs on 4 plates and sprinkle each with flaky sea salt and 1 teaspoon chili lime seasoning. Set aside.
Whisk together olive oil, vinegar, honey, lime juice, and kosher salt in a large bowl.
Add the cucumber, radishes, 1 tablespoon cilantro, 1 tablespoon basil, and arugula to the dressing. Gently toss to coat.
Arrange the sliced avocado onto each watermelon slab and top with the cucumber mixture.
Sprinkle remaining chili lime seasoning over the top and garnish with remaining herbs, pepitas and serrano slices, if using. Serve immediately.
Chili Lime Watermelon and Cucumber Salad