Summer Watermelon Salad
Course
Appetizer
,
Salad
Cuisine
Appetizers
,
Salads
Servings
13
cups
Servings
13
cups
Ingredients
1
6-7 pound
seedless watermelon, rind removed & 1-inch dice
1
pound
seedless cucumber, peeled, seeded & 1/2-inch dice
14
ounce
queso fresco, 1/2-inch dice
Juice of 4 limes (1/2 cup)
3
tablespoons
olive oil
2
teaspoons
salt
1/2
bunch
fresh chives, cut into 1/2-inch pieces
1/4
cup
pistachios, roughly chopped
Instructions
Add watermelon, cucumber, queso fresco, lime juice and olive oil to a large bowl; season with salt. Toss to combine; garnish with chives and pistachios. If desired, transfer mixture back to the “watermelon bowl.” Serve immediately.