Watermelon Latin Salad

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Watermelon Salad with Pickled Watermelon Rind, Cojita, Pepitas, Cumin Seeds and Poblano Chile

  • Yields

    Makes 6 portions.


Pickled Watermelon Rind:




Pickled Watermelon Rind:
Prepare the pickled watermelon rind at least a day in advance.

  1. Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ - ½- inch of watermelon flesh. Cut the rind into 1-inch cubes.
  2. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat.
  3. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
  4. Once cool, tighten the lid and refrigerate. Consume within a month. These pickles must be refrigerated.


  1. Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.


  1. Add the watermelon, watercress, poblano chiles, and cilantro to the bowl, and gently toss.
  2. Arrange the salad on a serving plate and garnish with toasted pepitas, cotija, and diced pickled watermelon rind.

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