Watermelon Latin Salad
1
Have Made It
Watermelon Salad with Pickled Watermelon Rind, Cojita, Pepitas, Cumin Seeds and Poblano Chile
Ingredients
Pickled Watermelon Rind:
Dressing:
Salad:
Instructions
Pickled Watermelon Rind:
Prepare the pickled watermelon rind at least a day in advance.
- 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.
- 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.
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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.
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Once cool, tighten the lid and refrigerate. Consume within a month. These pickles must be refrigerated.
Dressing:
- Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.
Salad:
- 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.
Reviews
https://www.ciaprochef.com/watermelon/PickledWatermelonRind/