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Marinated Watermelon Salad With Lime Vinaigrette


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Rate this recipe 4.7/5 (3 Votes)


  • For Lime Vinaigrette:
  • 4 ounces fresh lime juice
  • 4 ounces extra-virgin olive oil
  • Zest of 1/4 lime
  • 1 teaspoon dark brown sugar
  • Kosher salt and freshly ground black pepper
  • For Salad:
  • 2 pounds watermelon cut into chunks (about 5 cups)
  • 5 ounces Cabot or other clothbound cheddar cheese, cut into chunks
  • 1/4 cup toasted pecans
  • sea salt
  • 3 bunches watercress or arugula


Servings 4
Adapted from


Step 1

Whisk together vinaigrette ingredients. Marinate watermelon in vinaigrette in an airtight container in refrigerator 1 hour or up to one day.

Preheat oven to 400 degrees. Spread pecans over a baking sheet and toast 6 minutes. Sprinkle with sea salt and set aside to cool.

Drain marinated watermelon. In a large bowl, combine watermelon, cheese and pecans. Toss with greens and dress with lime vinaigrette.


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