Yellow Watermelon and Tomato Salad with Cilantro Pesto

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


For the Cilantro Pesto

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

For the Salad

  • 1½ lb. 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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  1. 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.
  2. Prepare salad. Cut watermelon into 1-inch cubes. Thinly slice tomatoes; remove seeds and membrane from jalapeños, then thinly slice. Thinly slice the remaining two green onions. Coarsely chop the remaining 2 Tbsp of macadamia nuts; peel, pit, and chop the remaining 1 avocado.
  3. 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.
Yellow Watermelon and Tomato Salad with Cilantro Pesto