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Watermelon Salad with Cojita and Serrano Chiles

This is such a refreshing salad you can prep ahead of time for a dinner or BBQ!

Servings 4

Ingredients

  • 1/3 cup lime juice (3 limes)
  • 2 scallions white and green parts separated and sliced thin
  • 2 serrano chiles, halved, seeded, and sliced thin or jalepeno
  • 1-2 tablespoons sugar- optional
  • ¾ teaspoon table salt or more for kosher salt
  • 6 cups (1½-inch) seedless watermelon pieces
  • 3 ounces cojita cheese, crumbled (¾ cup), divided
  • 5 tablespoons chopped fresh cilantro, divided
  • 5 tablespoons chopped roasted, salted pepitas, divided

Instructions

  1. Combine the lime juice, scallion whites, and serranos in a large bowl and let sit for 5 minutes. Stir in the sugar, if using, and salt. 

  2. Add watermelon, ½ cup cojita cheese, ¼ cup cilantro, ¼ cup pepitas, and the scallion greens. Stir to combine.

  3. Transfer to a shallow serving dish. Sprinkle the remaining ¼ cup cojita cheese, remaining 1 tablespoon cilantro, and remaining 1 tablespoon pepitas and serve.

Recipe Notes

You can make the salad ahead of time, by cutting the watermelon the night before and refrigerate overnight. Make your dressing also ahead of time.