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Watermelon and Panela Salad

watermelon and panela salad Side
Watermelon and Panela Salad
  • Prep 10 min
  • Total 15 min
  • Ingredients 8
  • Servings 4

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. MORE + LESS -

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

Directions

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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