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Watermelon and Panela Salad

  • Prep 10 min
  • Total 15 min
  • Ingredients 8
  • Servings 4

Ingredients

2
slices of seedless watermelon
1
lb panela cheese
Juice from 1 medium lime
1/4
cup olive oil
1/2
cup cilantro, minced plus a few sprigs for garnish
1/2
teaspoon salt
1/2
teaspoon fresh ground pepper
1 1/2
cup sliced olives

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Queso fresco can be used instead of panela. You can also use either green or black olives.

Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation. When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.

Directions

  • 1 Remove watermelon from rind and slice into 1/4 inch thick slices. Trim the edges off the watermelon slices to form long rectangles.
  • 2 Repeat with cheese trimming edges to fit alongside watermelon.
  • 3 In a small bowl combine lime juice, olive oil, cilantro, salt and pepper.
  • 4 Layer watermelon and cheese in decorative row and tuck in a few fresh cilantro leaves.
  • 5 Sprinkle olives over watermelon and cheese, drizzle with dressing and serve.

Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation. When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 28, 2015

Bright, light and bursting with flavor, this salad is great for a weekend lunch or dinner party. Save time by prepping the melon and cheese the evening before, place in separate containers and refrigerate until ready to serve; then create your layers. A light dressing made with fresh lime juice, olive oil and cilantro gives this salad a touch of acid without overpowering the freshness of the watermelon or cheese. A sprinkle of olives to complete the dish, serve on a platter or individually for a lovely presentation. When choosing a watermelon look for a firm, heavy seedless melon. If seedless is not available dice watermelon instead and trim cheese to match. Panela, a Mexican semi-hard cheese is sold by the pound and is located in the specialty cheese section of your grocery store.