If you’re in the mood for a summery salad, this is it. The sweet watermelon and the slightly salty queso fresco go perfectly together, and the cilantro dressing is packed with flavor. This is perfect for lunch or dinner on a hot day. You can also substitute Cotija or feta or any crumbly mild cheese in this dish.
Serves 2-3
1/2 c. cilantro, coarsely chopped
juice of 2 limes
1 clove garlic, coarsely chopped
1 T. rice wine vinegar
1 tsp. honey
1/4 c. cilantro infused olive oil (you can also sub extra virgin olive oil)
salt and pepper
1/2 c. queso fresco, crumbled
3/4 c. watermelon, cubed
5 c. mixed greens of your choice (spinach would be great here too)
Begin by making the dressing. Combine cilantro, lime juice, garlic, rice vinegar, and honey in a food processor. Pulse 10-15 times until mixture is in a fine paste. Then, slowly stream in olive oil and let the processor run until the dressing is smooth, about 20-30 seconds. Season to taste with salt and pepper.
To assemble the salads, put greens in a large bowl, and add queso fresco and watermelon. Add a couple of tablespoons of the dressing (or desired amount) and toss until all greens are coated lightly. Portion into bowls and serve.
This salad is a great vessel for grilled shrimp, fish, or chicken as well. I made some chili lime shrimp and put them on top and it was delicious.
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