Nothing says Summer like a sweet juicy watermelon! Although this fruit is not really Primal since it is so loaded with sugar, I just had to make it as a side to my barbecue pulled pork and spicy cole slaw for a pool party I hosted. I typically make a Mediterranean style salad with lemon juice and feta, but my brother inspired me to put a more Mexican or Southwestern spin on it and voila! A great success!
Southwestern Watermelon Salad (Difficulty-Easy; Serves 10-12)
- 1 medium-large seedless watermelon, diced (about 6-8 cups)
- 2 organic cucumbers, peeled and diced
- 1/2 red onion, thinly sliced
- 2-3 ripe avocados, diced
- 12 oz. queso fresco, crumbled
- 1/2 c. organic cilantro, chopped
- 1/3 c. lime juice (from about 3 organic limes)
- 1/2 tsp. cayenne pepper
- salt to taste
Slice the red onion and place in a small bowl of cold water and set aside for 10-15 minutes. Soaking the red onion mellows the flavor a bit so it doesn’t overpower the rest of the ingredients. Combine the diced watermelon, cucumber, sliced red onion, and cilantro. Add the lime juice, cayenne pepper, and salt to taste, and mix well. Lastly, add the crumbled queso fresco and diced avocado. Serve with a slotted spoon to drain the juice.
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