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Yellow Watermelon and Tomato Salad with Cilantro Pesto

Serves: 6
Total Time: 30 minutes
0/5 (0 Reviews)

Ingredients

Cilantro Pesto

Salad

  • 1 1/2 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
  • 1/2 tsp kosher salt, divided
  • 2 Tbsp extra-virgin olive oil

Instructions

  1. Prepare pesto. Cut root end from cilantro stems. Zest lime (2 teaspoons), then juice (2 tablespoons). Peel and pit 1 avocado. Add to bowl of food processor: cilantro, lime zest and juice, peeled avocado, Easy onion, garlic, vinegar, 2 tablespoons macadamia nuts, and 1/2 teaspoon salt. Pulse until finely chopped and combined, then, with machine running, slowly drizzle in 1/2 cup oil. Continue running until 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 jalapeño then thinly slice. Thinly slice remaining 2 green onions. Coarsely chop remaining 2 tablespoons macadamia nuts; peel, pit, and chop remaining 1 avocado.
  3. To serve, spread 1/2 cup pesto mixture on large serving platter. Shingle tomatoes over pesto. Sprinkle tomatoes with 1/4 teaspoon salt. Add to large bowl: watermelon, sliced onions, jalapeño, and remaining 1/4 teaspoon salt. Toss to coat well, then arrange watermelon mixture over tomato slices. Top with avocado and macadamia nuts. Serve with remaining pesto on the side.
Yellow Watermelon and Tomato Salad with Cilantro Pesto