Watermelon and Arugula Salad with Zesty Lime Dressing

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

Dressing

3 Tbsp lime juice, freshly squeezed

Zest of 1/2 lime

1 Tbsp honey

1/4 tsp Tajin (more if desired, see note)

Salt and pepper to taste

2 Tbsp olive oil

Salad

6 cups watermelon, cubed (about 24 oz)

4 oz arugula

1/2 cup blueberries

1/2 cup jicama, julienned

1 avocado, diced

1/2 cup cotija cheese, crumbled

1/3 cup pepitas, toasted

Instructions

1. Whisk together lime juice, zest, honey, and spices in a small bowl.  Continue whisking as the olive oil is slowly added in a thin stream.  Set aside.

2. Arrange watermelon, arugula, blueberries, jicama, and avocado on a large platter.

3. Toss salad with half of dressing, slowly adding more to taste.

4. Sprinkle top of salad with cotija cheese and pepitas.

Cook’s Note:  Tajin is a blend of ground, dried chile peppers, dehydrated lime, and sea salt.