Watermelon Rind Mexican Salad
- 🍉 4 cups of diced watermelon rind (from 1 small watermelon)
- 🧅 1/4 of an onion
- 🧄 1 garlic clove
- 🌿 1 bay leaf
- 🍃 1 tbsp of dried Mexican oregano
- 🧂 1 tbsp of salt
- 🧅 1/2 red onion, diced
- 🍅 2 Roma tomatoes, diced
- 🌶️ 2 jalapeños, chopped
- 🌿 1/2 cup of cilantro, chopped
- 🍋 1 large lime, juiced
- 🧂 Salt and black pepper to taste
- 🧀 1/2 cup of crumbled cotija cheese
- 🫒 2 tbsp of olive oil
Transform what is often discarded into a refreshing and tangy dish with this Watermelon Rind Mexican Salad. This recipe is not only resourceful but bursts with vibrant flavors and crunchy textures. The rind, often overlooked, is what makes this salad unique and nutritious. Enjoy it as a side dish, or pair it creatively with tostadas or tortilla chips.
Ingredients
🍉 4 cups of diced watermelon rind (from 1 small watermelon)
🧅 1/4 of an onion
🧄 1 garlic clove
🌿 1 bay leaf
🍃 1 tbsp of dried Mexican oregano
🧂 1 tbsp of salt
🧅 1/2 red onion, diced
🍅 2 Roma tomatoes, diced
🌶️ 2 jalapeños, chopped
🌿 1/2 cup of cilantro, chopped
🍋 1 large lime, juiced
🧂 Salt and black pepper to taste
🧀 1/2 cup of crumbled cotija cheese
🫒 2 tbsp of olive oil
Instructions
- Prepare the Watermelon Rind:
- Wash your watermelon thoroughly in warm water using a sponge to scrub the surface. Peel the watermelon, carefully cutting between the white rind and the red flesh. It’s okay if a bit of the red remains on the rind.
- Dice the watermelon rind into small cubes and place them in a small pot. Add enough water to cover the rind completely.
- Cook the Rind:
- To the pot, add 1/4 onion, the garlic clove, bay leaf, oregano, and 1 tbsp of salt. Cover the pot with a lid and bring it to a boil.
- Allow the mixture to boil for 20 minutes until the rind becomes tender.
- Strain and Cool:
- Strain the cooked rind mixture, removing the onion, garlic, and bay leaf. Let the rind cool to room temperature.
- Combine Ingredients:
- In a large bowl, combine the cooled watermelon rind, diced red onion, Roma tomatoes, chopped jalapeños, and cilantro.
- Pour in the lime juice and olive oil. Season with salt and black pepper to taste. Gently toss all ingredients together until well mixed.
- Serve:
- Sprinkle the crumbled cotija cheese over the salad.
- This salad is delightful on its own or served with tostadas or tortilla chips.
Cooking Tips
- Adjust the spiciness by increasing or decreasing the jalapeño as per your taste preference.
- For a more intense lime flavor, consider adding some zest from the lime before juicing it.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
#salad #watermelon #mexican #sidedish #nutrition
YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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