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Latin-Inspired Watermelon Salad with Pickled Watermelon Rind

Latin-Inspired Watermelon Salad with Pickled Watermelon Rind

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Servings

6

Portions

Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and salty cotija, toasted pepitas and cumin seeds, smoky fire-roasted poblano chiles, cilantro, and a lime vinaigrette.

Ingredients

  • 1 cup Pickled watermelon rind, finely diced (recipe follows)


  • FOR THE DRESSING:
  • 1 Tbsp Cumin seeds, toasted

  • 2 Tbsp Lime juice

  • 4 Tbsp Avocado oil

  • to taste Salt

  • ¼ tsp Ground black pepper


  • Ingredients
  • 1 each red seedless watermelon, peeled, cut into 1-inch cubes

  • 1 cup Watercress

  • 2 each Poblano chiles, charred, peeled and diced

  • 3 Tbsp Cilantro, chopped

  • 4 Tbsp Pepitas, toasted

  • ¼ cup Cotija cheese, crumbled

Directions

  • Prepare the pickled watermelon rind at least a day in advance (recipe follows).
  • FOR THE DRESSING
  • For the dressing: Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.
  • EMPTY HEADING
  • Add the watermelon, watercress, poblano chiles, and cilantro to the bowl, and gently toss.
  • Arrange the salad on a serving plate and garnish with toasted pepitas, cotija, and diced pickled watermelon rind.

Latin-Inspired Watermelon Salad with Pickled Watermelon Rind