Spicy watermelon salad
Spicy watermelon salad
Author: Nom Nom Paleo
Spicy pumpkin seeds
  • 1 cup pumpkin seeds or pepita’s
  • 1 teaspoon olive oil
  • ¾ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Juice from 1 medium lime
For the watermelon salad
  • 1/4 of a watermelon cleaned and cubed. Seedless is best here.
  • 1/4 cucumber in quarters
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 medium limes finely grated zest and juice
  • 2 tablespoons fresh mint leaves
  1. Preheat the oven to 180˚C (325˚F) Mix the pepita’s in a bowl with the olive oil, salt, smoked paprika, cayenne and lime juice, Mix it well.
  2. Take a baking tray and line with baking paper. Spread the pepitas out in a single layer and toast for 12 to 15 minutes in the oven.
  3. Let them cool slightly while you make the rest of the salad. You need only a bit for this recipe so keep the rest to nibble on or spread over other dishes. I used them that same night on a poke bowl with chicken.
  4. Combine the watermelon cubes, cucumber, olive oil, chili, salt, lime zest and juice in a bit bowl and mix it all up. Taste and add salt and pepper if needed.
  5. Garnish with fresh mint leaves and toasted pepitas. Serve immediately!