Ingredients:

  • 4 cups (600g) cubed watermelon, seedless preferred
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 1/4 cup (30g) pepitas (pumpkin seeds)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 1 tablespoon (15ml) honey or agave nectar
  • 1 tablespoon (15ml) finely chopped mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Heat a small skillet over medium heat. Add pepitas and toast, stirring frequently, until lightly golden and fragrant (about 5 minutes). Watch them like a hawk, they burn easily! Remove from skillet and set aside to cool.
  2. In a small bowl, whisk together olive oil, lime juice, honey (or agave), chopped mint, salt, and pepper until emulsified. Give it a good whisk, like you're stirring up some mischief.
  3. In a large bowl, gently combine cubed watermelon, crumbled feta, chopped mint, and red pepper flakes.
  4. Pour the vinaigrette over the salad and toss gently to coat. Don’t overdress it; you want a light coating, not a swamp.
  5. Sprinkle the toasted pepitas over the salad. Serve immediately, or chill for a short time.