Ingredients

The following ingredients have 6 Servings
  • For the Smoky Lime Pepitas
  • 1 cup raw pepitas
  • 1 teaspoon extra-virgin olive oil or avocado oil
  • ¾ teaspoon Diamond Crystal brand kosher salt
  • ½ teaspoon smoked paprika or ancho chili powder
  • ¼ teaspoon cayenne pepper
  • Juice from 1 medium lime
  • For the Mexican Watermelon Salad
  • ¼ cup thinly sliced red onions
  • 1 small seedless watermelon (about 5 pounds, cubed)
  • 1 English or Japanese cucumber (cut into ½-inch slices)
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon ancho chili powder
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 medium limes (finely grated zest and juice)
  • 2 tablespoons fresh mint leaves

Instruction

  • Let’s make the spiced pepitas first! Preheat the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.
  • Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
  • Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
  • While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
  • In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.
  • Garnish with fresh mint leaves and toasted pepitas. Serve immediately!