Easy Watermelon Salad with Goat Cheese and Mint
Watermelon salad with goat cheese, lime, and mint. A quick, refreshing summer dish perfect for BBQs or light lunches.
Ingredients
- 1 teaspoon olive oil for toasting
- 2 tablespoons pumpkin seeds
- 2 tablespoons pecans chopped
- salt and pepper to taste
- ½ watermelon seedless
- ⅓ oz fresh mint leaves
- 2 scallions cleaned and thinly sliced
- 1 lime
- 2 tablespoons olive oil to taste
- 5 oz goat cheese sliced in cubes
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat a skillet with the olive oil.1 teaspoon olive oil
- Toast the pumpkin seeds and chopped pecans until lightly golden and fragrant. Season with salt and pepper.2 tablespoons pumpkin seeds, 2 tablespoons pecans, salt and pepper
- Cut the rind off the watermelon and dice the flesh.½ watermelon
- In a large bowl, mix the watermelon, mint leaves, and scallions.⅓ oz fresh mint leaves, 2 scallions
- Squeeze over the lime juice and drizzle with olive oil. Season to taste.1 lime, 2 tablespoons olive oil
- Sprinkle the goat cheese cubes, toasted seeds, and nuts on top.5 oz goat cheese
- Serve immediately or keep chilled until serving.
NOTES
1. Storage Tip
This salad is best when fresh.
This salad is best when fresh.
- Refrigerator: You can keep it in the fridge for up to one day, but store the toasted nuts and seeds separately at room temperature in an airtight container to maintain their crunchiness. Longer than that? Not recommended—the freshness will fade.
Nutrition
Calories: 401kcal | Carbohydrates: 45g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 138mg | Fiber: 3g | Sugar: 36g | Vitamin A: 3731IU | Vitamin C: 48mg | Iron: 3mg
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