Recipe: Watermelon salad with feta, mint and cumin-lime dressing
Watermelon salad with feta, mint and cumin-lime dressing
Total time: 20 minutes
Servings: 4 to 6
2 pounds watermelon cubes
1 pound feta, cut in cubes
1 jalapeño pepper, seeded and minced
1 1/2 teaspoons cumin seeds
3 tablespoons lime juice
1 1/2 tablespoons oil
1/4 cup chopped fresh mint
1. Combine watermelon, feta and jalapeño in serving bowl.
2. Toast the cumin seeds in a dry pan over medium heat until they become fragrant and begin to pop, about 2 minutes. If using a mortar and pestle, grind the cumin seeds to dust, add lime juice, salt to taste and oil and whisk to a smooth emulsion. If using a blender, combine the cumin seeds, lime juice, salt and oil and blend until smooth.
3. Just before serving, add half of the dressing to the watermelon mixture. Toss gently to keep everything whole and taste the salad. If desired, add more dressing. Add the chopped mint and toss gently.
Each of 6 servings: 281 calories; 12 grams protein; 16 grams carbohydrates; 1 gram fiber; 20 grams fat; 12 grams saturated fat; 67 mg cholesterol; 13 grams sugar; 847 mg sodium.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.