Yellow Watermelon and Tomato Salad with Cilantro Pesto

Name: Yellow Watermelon and Tomato Salad with Cilantro Pesto
Total time: 30 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 Tbsp Spice World Easy Onion; 1 tsp Spice World Garlic; 1 bunch cilantro; 1 lime; 1 ripe Hass avocado; ¼ cup citrus champagne vinegar; 2 Tbsp macadamia nuts; ½ tsp kosher salt; ½ cup extra virgin olive oil; 1½ lbs fresh yellow (or red) watermelon; 1 lb ripe, large tomatoes; 1 small jalapeño pepper; 2 green onions; 2 Tbsp macadamia nuts; 1 ripe Hass avocado; ½ tsp kosher salt, divided; 2 Tbsp extra virgin olive oil

Created in partnership with Orlando Pride, this Yellow Watermelon and Tomato Salad with Cilantro Pesto is so tasty and comes together quick with a Spice World kick! This refreshing salad is bursting with summertime flavors and is the perfect healthy side to any meal.

Serves: 6

Total Time: 30 Minutes

Ingredients

For the Cilantro Pesto

Spice World Easy Onion
- 1 Tbsp Spice World Chopped Easy Onion
Spice World Garlic
- 1 tsp Spice World Ready-to-Use Garlic
1 bunch cilantro
1 lime
1 ripe Hass avocado
¼ cup citrus champagne vinegar
2 Tbsp macadamia nuts
½ tsp kosher salt
½ cup extra virgin olive oil

For the Salad

1½ lbs fresh yellow (or red) watermelon
1 lb ripe, large tomatoes
1 small jalapeño pepper
2 green onions
2 Tbsp macadamia nuts
1 ripe Hass avocado
½ tsp kosher salt, divided
2 Tbsp extra virgin olive oil

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Instructions

Prepare pesto. Cut the root ends from the cilantro stems. Zest lime (2 tsp), then juice (2 Tbsp). Peel and pit one avocado. Add to the bowl of a food processor: cilantro, lime zest and juice, peeled avocado, Easy Onion, garlic, vinegar, 2 tablespoons macadamia nuts, and ½ teaspoon salt. Pulse until finely chopped and combined, then, with the machine running, slowly drizzle in ½ cup oil. Continue running until the oil is emulsified; chill until ready to serve.
Prepare salad. Cut watermelon into 1-inch cubes. Thinly slice tomatoes; remove seeds and membrane from jalapeño, then thinly slice. Thinly slice the green onions. Coarsely chop the remaining 2 Tbsp of macadamia nuts; peel, pit, and chop the remaining 1 avocado.
To serve, spread ½ cup of the pesto mixture on a large serving platter. Shingle tomatoes over pesto. Sprinkle tomatoes with ¼ teaspoon salt. Add to a large bowl: watermelon, sliced onions, jalapeño, and the remaining ¼ teaspoon salt. Toss to coat well, then arrange the watermelon mixture over tomato slices. Top with avocado and macadamia nuts. Serve with the remaining pesto on the side.

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Yellow Watermelon and Tomato Salad with Cilantro Pesto

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