I made this Summer Watermelon salad for a recent family BBQ and it was a HUGE hit. I love how light and refreshing it is yet the pepitas and spice give it some kick. I’m always a fan of easy recipes and anything I can whip up quickly is sure to be a new favorite of mine. I hope you enjoy!!!

Ingredients:

For the Smoked Pepitas

• 1 cup raw pepitas
• 1 teaspoon avocado oil
• ¾ teaspoon high-quality sea salt
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Juice from 1 medium lime

For the Watermelon Salad

• ¼ cup thinly sliced red onions (soaked in ice water for 10 minute to get rid of the bite)
• 1 small seedless watermelon, cubed
• 1 English cucumber, cut into ½-inch slices
• ¼ cup extra-virgin olive oil
• 1 teaspoon cumin
• ½ teaspoon high-quality sea salt
• ¼ teaspoon cayenne pepper
• 1 medium lime, finely grated zest and juice
• 2 tablespoons fresh cilantro

Method:

Preheat the oven to 325°F. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix until all the pepitas are covered.

1. Roast pepitas on a parchment baking sheet (create a thin layer for even cooking) for about 15 minutes. Let cool to room temp.
2. Mix all the ingredients of the watermelon salad together. Add pepitas and some extra cilantro on top for garnish.

Adapted from Paleo Nom Nom.