Spicy Watermelon Salad with Pineapple and Lime
Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer’s day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It’s also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it’s assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of Tajín, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.
Ingredients
- 3tablespoons extra-virgin olive oil
- 2tablespoons apple cider vinegar
- 1teaspoon fresh lime zest, plus 2 tablespoons juice
- 1tablespoon honey
- 1jalapeño, thinly sliced
- Kosher salt and black pepper
- 1/4cup finely chopped red onion
- 1 1/4pounds fresh watermelon, chilled
- 1 1/4pounds fresh pineapple, chilled
- 4ounces feta, crumbled (about 2/3 cup)
- 1packed cup small cilantro sprigs, or 1/3 packed cup torn fresh mint
- Tajín, for sprinkling (optional)
Directions
In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 8 gramsCalories: 148Saturated Fat: 2 gramsUnsaturated Fat: 5 gramsSodium: 410 milligramsSugar: 14 gramsFiber: 2 gramsCarbohydrate: 19 gramsProtein: 3 grams
Source: https://cooking.nytimes.com/recipes/1020374-spicy-watermelon-salad-with-pineapple-and-lime