Feeling ‘meloncholy’? Not anymore. One bowl of this punchy chili-lime watermelon and mint salad with cotija and your whole outlook improves. Probably. It at least can’t hurt.
Ingredients
- 4 cups watermelon, cubed
1 ripe avocado, diced
¼ cup thinly sliced cucumber (Persian if you can)
2–3 tbsp fresh lime juice
Zest of 1 lime
1–2 tsp chili flakes or chili crisp (to taste)
1 small jalapeño or serrano, very thinly sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro
2–3 tbsp crumbled cotija or feta
1–2 tsp local honey (optional, depending on sweetness)
Pinch of flaky sea salt
Other Optional Add-Ons:
A splash of good olive oil
Grilled corn kernels
Tajín on the rim if serving in bowls/glasses
Directions
- Gently combine watermelon, avocado and cucumber.
- In a small bowl, whisk lime juice, zest, chili and honey.
- Toss everything lightly—don’t overmix or you’ll lose the texture.
- Fold in herbs, then finish with cheese, jalapeño slices and flaky salt.