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- 4 cups of cubed watermelon - 1/2 cup finely diced red onion - 1/4 cup chopped fresh cilantro - 1 jalapeño pepper, finely sliced (seeds removed for less heat) - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon chili powder - Salt to taste - Optional: Crumbled feta cheese for garnish The main ingredients in this salad are fresh and vibrant. Watermelon is the star, with its sweet and juicy flavor. I like to use ripe watermelon, as it adds the best taste. The red onion brings a nice crunch and a mild bite. Fresh cilantro gives the salad a bright, herbal note. For a little heat, I slice jalapeño pepper. You can remove the seeds for less spice, or keep them for more kick. The dressing is simple yet key. Lime juice adds tanginess, while olive oil brings richness. Chili powder gives a warm flavor. A pinch of salt enhances all the tastes. If you want, sprinkle feta cheese on top for a creamy touch. You can find the Full Recipe to create this zesty and refreshing treat! To start, you need to cube the watermelon. First, cut the watermelon in half. Next, place one half flat on the cutting board. Slice it into long strips about one inch thick. Then, turn the strips and cut them into cubes. Repeat this with the other half. Aim for even pieces for a nice look. Now, let's clean and prepare the jalapeño. Rinse it under cold water. Cut off the stem and slice it in half lengthwise. Use a spoon to scoop out the seeds for less heat. Then, finely slice the jalapeño. If you like it spicy, keep some seeds in. In a large mixing bowl, combine the cubed watermelon, diced red onion, chopped cilantro, and sliced jalapeño. Make sure everything is mixed well, so each bite has flavor. Next, make the dressing in a separate bowl. Whisk together the lime juice, olive oil, chili powder, and a pinch of salt. Mix until it’s smooth and well combined. This dressing is key to your salad's zesty taste. Now, it’s time to toss the salad. Pour the dressing over the watermelon mixture. Gently toss everything to coat. Taste it and adjust the flavor as needed. If it needs more salt or chili powder, add it now. Allow the salad to sit for about 10 minutes before serving. This wait helps the flavors mix well. If you like, sprinkle crumbled feta cheese on top for a tasty finish. Enjoy your Chili Lime Watermelon Salad! For the full recipe, check the earlier sections. To make your Chili Lime Watermelon Salad pop, consider adjusting the spice level. If you love heat, add more jalapeños. Keep the seeds for extra kick or remove them for milder flavor. This lets you control the heat perfectly. You can also add a hint of sweetness. A drizzle of honey or agave syrup can balance the spicy lime. This simple trick brings out the best in the watermelon. Experiment with how much you add until it’s just right for your taste. Serving your salad in a fun way makes it even more appetizing. Use a large salad bowl for a family-style dish. For individual servings, try small cups or mason jars. This adds a fun touch and makes it easy to share. Garnishing is key to elevating the dish. Sprinkle extra cilantro on top for a fresh look. Lime wedges on the side add color and make a great touch. If you use feta cheese, the white will contrast nicely with the bright colors. These simple steps make your salad look as good as it tastes. For the complete recipe, check out the Full Recipe section. {{image_2}} You can change things up in this salad. Try using different fruits like mango or pineapple. Both fruits bring sweetness and balance to the spicy flavor. Mango adds a tropical twist, while pineapple gives a tangy punch. You can also swap herbs. If you’re not a fan of cilantro, use mint instead. Mint adds a fresh taste that pairs well with the watermelon. Want to make this salad vegan? Just leave out the feta cheese. The salad stays bright and tasty without it. You can also add vegan cheese if you like. For gluten-free options, you can mix in nuts or seeds. These add crunch and nutrition without gluten. Feel free to get creative with toppings that fit your diet! To keep your Chili Lime Watermelon Salad fresh, store it in the fridge. Use a sealed container to keep air out. This salad is best eaten within two days. After that, the watermelon can become mushy. If you notice extra juice, drain it before serving. This helps keep the salad crisp. I don’t recommend freezing Chili Lime Watermelon Salad. Freezing changes the texture of watermelon. When thawed, it can become watery and unappetizing. It’s best to enjoy this salad fresh. If you want to prep ahead, chop your ingredients but mix them just before serving. This keeps the salad vibrant and delicious. For the full recipe, check the earlier section. Cutting watermelon evenly makes a big difference. First, slice the watermelon in half. Then, place each half flat on the cutting board. - Cut into wedges: Start from the center and cut into long triangles. - Cube the wedges: Take each triangle and cut it into small cubes. Aim for 1-inch pieces for uniform size. - Remove seeds: Check for seeds and remove them as you cut. This helps with texture. These tips help your salad look neat and feel great to eat. Yes, you can prep this salad ahead. However, I suggest keeping some parts separate to maintain freshness. - Watermelon: Cut and store it in an airtight container in the fridge. - Onion and jalapeño: Chop these and keep them in another container. - Dressing: Mix lime juice, olive oil, and spices ahead of time. Store it in a jar. Combine all ingredients just before serving. This keeps the watermelon crisp and the flavors bright. You can switch up the dressing based on your taste. Here are some ideas: - Honey lime vinaigrette: Mix honey with lime juice for sweetness. - Balsamic glaze: Drizzle some balsamic for a tangy twist. - Cilantro lime dressing: Blend cilantro with lime juice and olive oil for a fresh flavor. Feel free to explore different flavors that suit your mood! This recipe gives you four servings. Each serving is about one cup of salad. If you need more, just double the ingredients. You can easily adjust it for a larger crowd. Enjoy sharing this tasty treat! This blog post showed how to make a tasty Chili Lime Watermelon Salad. You learned about the main ingredients, how to prepare them, and mix everything together. We explored tips to adjust flavors and gave garnish ideas. Plus, we discussed ingredient swaps for personal taste and dietary needs. Remember, experimenting with this salad can lead to your unique favorite. Enjoy making it fresh and sharing it with others!

Chili Lime Watermelon Salad

Beat the heat with this refreshing Chili Lime Watermelon Salad! Packed with juicy watermelon, zesty lime, and a kick of jalapeño, this delicious recipe is perfect for any summer gathering. Easy to make in just 25 minutes, it's a colorful addition to your table that's sure to impress. Dive into the full recipe and discover tips for perfecting this vibrant salad. Click through to explore and spice up your next meal!
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Ingredients
  

4 cups of watermelon, cubed

1/2 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1 jalapeño pepper, finely sliced (remove seeds for less heat)

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon chili powder

Salt to taste

Crumbled feta cheese for garnish (optional)

Instructions
 

In a large mixing bowl, combine the cubed watermelon, diced red onion, chopped cilantro, and sliced jalapeño pepper.

    In a small bowl, whisk together the lime juice, olive oil, chili powder, and salt until well combined.

      Pour the dressing over the watermelon mixture and gently toss to coat everything evenly.

        Taste and adjust seasoning with more salt or chili powder if desired.

          Allow the salad to sit for about 10 minutes to let the flavors meld together.

            Prior to serving, sprinkle crumbled feta cheese over the top for an added layer of flavor, if using.

              - Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve in a large salad bowl or individual cups, garnished with extra cilantro leaves and lime wedges for a refreshing touch.