Nutrition balance score
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Ingredients
4 servings
1 tablespoonancho chili powder
1 teaspoonlime zest
¼ cuplime juice
3 tablespoonslight agave syrup
kosher salt
2 cupsseedless red watermelon
cubed, cold
2 cupscantaloupe
cubed, cold
0.5English cucumber
halved lengthwise, seeded, cut into bite-size pieces
¼ cupfresh mint
finely chopped, optional
½ cupqueso fresco
crumbled
½ teaspoonground black pepper
Instructions
Step 1
In a small, dry skillet over medium, toast the chili powder, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl and let cool completely. Whisk in the the lime zest and juice, agave and ¾ teaspoon of salt. Add the watermelon, cantaloupe, cucumber and mint; toss to coat. Cover and refrigerate for at least 15 minutes or up to 30 minutes. Meanwhile, in a small bowl, toss the queso fresco with ½ teaspoon salt and the pepper. Using a slotted spoon, transfer the salad to a serving bowl and top with the queso fresco.
Step 2
Tip: Don’t use regular chili powder. It’s typically a blend that includes chilies, cumin, oregano and garlic, and won't taste right in this dish.
