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    Watermelon Salad with Cotija and Serrano Chiles

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    Pixicook editorial team

    A refreshing salad with sweet watermelon, salty Cotija cheese, spicy serrano chiles, fresh cilantro, and crunchy red onion, all brought together with a tangy lime and honey dressing.

    Ingredients for Watermelon Salad with Cotija and Serrano Chiles

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Fresh Lime Juice, freshly squeezed

    cups

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Honey

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Seedless Watermelon, cubed

    cups

    Substitute chevron-down

    Cotija Cheese, crumbled

    cups

    Substitute chevron-down

    Serrano Chiles, thinly sliced

    each

    Substitute chevron-down

    Cilantro

    cups

    Substitute chevron-down

    Red Onion, thinly sliced

    cups

    Substitute chevron-down

    How to Make Watermelon Salad with Cotija and Serrano Chiles

    1. Make the Dressing

    In a small bowl, whisk together the fresh lime juice, olive oil, and honey. Season with a pinch of salt and freshly ground black pepper. Taste and adjust the seasoning if necessary.

    2. Combine Ingredients

    In a large serving bowl, combine the cubed seedless watermelon. Sprinkle the crumbled Cotija cheese over the top. Add the thinly sliced serrano chiles, fresh cilantro leaves, and thinly sliced red onion.

    3. Toss and Serve

    Pour the prepared dressing over the salad and gently toss everything together until well mixed. Serve immediately while the watermelon is still cold and crisp.

    Variations

    Mediterranean Melon Salad

    Use cantaloupe, feta cheese, Kalamata olives, cucumbers, mint, and a red wine vinaigrette. Serve with grilled pita bread on the side.

    Savory Watermelon Salad

    Stick with watermelon but add grilled shrimp or chicken for protein, replace cilantro with flat-leaf parsley, and throw in some avocado for creaminess. Dress with a lemon-olive oil vinaigrette.

    Peachy Keen Salad

    Use fresh peaches, crumbled blue cheese, arugula, sliced red onions, and jalapeños. Dress with a balsamic reduction and garnish with toasted almonds.

    Tropical Heat Salad

    Combine pineapple, halloumi cheese, red onion, cilantro, and habanero chiles. Dress with a honey-lime vinaigrette and a sprinkle of toasted coconut.

    Asian-Inspired Mango Salad

    Mix ripe mango, Thai basil, thinly sliced red cabbage, and crumbled ricotta salata. Dress with a lime-fish sauce vinaigrette and top with crushed peanuts.


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