Watermelon Cucumber Salad from Nom Nom Paleo - The Blender Girl
This Mexican watermelon cucumber salad is vegan, gluten-free, and paleo-friendly. It is bursting with flavor, and is a fabulous lunch or dinner for summer.
Ingredients
- 1 cup raw pumpkin seeds
- 1 teaspoon olive oil
- 3/4 teaspoon Celtic sea salt
- 1/2 teaspoon smoked paprika (or ancho chile powder)
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lime juice (1 medium lime)
- 1/4 cup thinly sliced red onions
- 1 small (5lb) seedless watermelon, rind removed and cubed
- 1 English cucumber, diced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ancho chile powder, plus more to taste
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon finely grated lime zest, plus more to taste
- 1/4 cup fresh lime juice, plus more to taste
- 2 tablespoons shredded fresh mint leaves
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