Mexican Summer Salad

An effortless salad perfect for summer or anytime. This refreshing dish combines a variety of crisp, vibrant fruits and vegetables such as crunchy cucumbers, watermelon and cantaloupe. The colors and textures of the ingredients create a visually appealing and appetizing ensemble. The salad is then drizzled with a zesty lime dressing, adding a burst of tangy flavor that complements the freshness of the fruits and vegetables. Whether you are hosting a summer barbecue, enjoying a picnic in the park, or simply looking for a light and healthy meal option, this salad is a versatile choice that is sure to please your taste buds. Its simplicity in preparation makes it a convenient go-to recipe for busy days when you crave something delicious yet uncomplicated. Embrace the flavors of the season with this effortless salad that celebrates the bounty of summer produce in every bite.

Mexican Summer Salad

Ingredients:

1 TABLESPOON ANCHO CHILI POWDER

1 TEASPOON LIME ZEST, PLUS ¼ CUP LIME JUICE (4 LIMES)

3 TABLESPOONS LIGHT AGAVE SYRUP

KOSHER SALT

2 CUPS CUBED SEEDLESS RED WATERMELON (ABOUT 8 OUNCES), COLD

2 CUPS CUBED CANTALOUPE (ABOUT 8 OUNCES), COLD

½ ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED, CUT INTO BITE-SIZE

PIECES

¼ CUP FINELY CHOPPED FRESH MINT (OPTIONAL)

½ CUP CRUMBLED QUESO FRESCO

½ TEASPOON GROUND BLACK PEPPER

Instructions:

Toast the chili powder in a small, dry skillet over medium heat, stirring until it becomes fragrant, which should take about 1 to 2 minutes. Then, transfer it to a large bowl and allow it to cool completely. Next, whisk in the lime zest and juice, agave, and ¾ teaspoon of salt. Add the watermelon, cantaloupe, cucumber, and mint, tossing to ensure everything is coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes. In the meantime, combine the queso fresco with ½ teaspoon of salt and the pepper in a small bowl. Finally, use a slotted spoon to transfer the salad to a serving bowl and sprinkle the queso fresco mixture on top.