A summer salad that takes me to Mexico at the first bite. This dish is refreshing and seducing, thanks to its many layers of flavors and textures. Sweet watermelon, earthy and creamy queso fresco, spicy chili, and aromatic cilantro make me travel in space and time.
| Servings | Prep Time |
| 5-6 people | 1 hour |
| Cook Time |
| 5-10 minutes |
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A summer salad that takes me to Mexico at the first bite. This dish is refreshing and seducing, thanks to its many layers of flavors and textures. Sweet watermelon, earthy and creamy queso fresco, spicy chili, and aromatic cilantro make me travel in space and time.
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Ingredients
- 1 lime big, zest and juice
- 1 cup unsalted cashews
- 3/4 cup queso fresco crumbled
- 1/4 cup Fresh mint leaves
- 3/4 cup cilantro
- 1/2 bunch fresh spinach
- 1/4 cup fresh basil leaves
- 15 cherry tomatoes
- 1/2 red chili deseeded and finely chopped (optional)
- 1 watermelon small, seeds removed, cut into chunks
- 3 spring onions finely sliced
- Sea salt
- Freshly ground black pepper
- Extra-virgin olive oil
Servings: people
Units:
Instructions
- Heat a frying pan and lightly toast the cashews. Roughly crash them, and put them in a salad bowl (I love wooden ones)
- Thoroughly rinse the spinach, cut their ends and chop the leaves into the same bowl where you have put the toasted cashews. Mince mint and basil leaves and add as well, also with the cilantro and the chili. Thinly slice the spring onions, cut the cherry tomatoes in half, then add to the salad.
- Add the crumbled queso fresco and the zest of one lime. Set the juice aside for the dressing.
- Cut the watermelon into chunks and add to the salad.
- Dress with lime juice, salt, ground pepper, and plenty of good extra-virgin olive oil. Toss gently and serve immediately to prevent the salad from becoming soggy.
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