Watermelon Jalapeño Mozzarella Salad | Natalie Cooks

Name: Watermelon Jalapeño Mozzarella Salad | Natalie Cooks
Total time: 15 min
Ingredients: 2 jalapenos, (thinly sliced*); 1 small shallot, (thinly sliced**); ¼ cup lime juice ((from about 3 limes)); 1 tsp kosher salt, (divided); ½ seedless watermelon, (rind trimmed off, cut into ½-inch cubes (about 4 cups)); 12 oz fresh mozzarella, (cut into ½-inch cubes (about 2 heaping cups)***); 2 cups roughly chopped or torn fresh herbs ((basil, parsley, cilantro, and/or mint)); Chopped salted pistachios, (for topping (optional)****); Olive oil, (for topping); **You could also use very thinly sliced red onion (about ¼ cup worth).; ***I used all cilantro, which was about 1 small bunch.; ****These add a nice salty crunch and look pretty, but you can leave it off or even use toasted pumpkin seeds or almonds.

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It doesn’t get much more refreshing than a juicy cold watermelon on a hot summer day. So instead of eating it straight up, try making this extremely easy an ...

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Ingredients

2 jalapenos, (thinly sliced*)
1 small shallot, (thinly sliced**)
¼ cup lime juice ((from about 3 limes))
1 tsp kosher salt, (divided)
½ seedless watermelon, (rind trimmed off, cut into ½-inch cubes (about 4 cups))
12 oz fresh mozzarella, (cut into ½-inch cubes (about 2 heaping cups)***)
2 cups roughly chopped or torn fresh herbs ((basil, parsley, cilantro, and/or mint))
Chopped salted pistachios, (for topping (optional)****)
Olive oil, (for topping)
**You could also use very thinly sliced red onion (about ¼ cup worth).
***I used all cilantro, which was about 1 small bunch.
****These add a nice salty crunch and look pretty, but you can leave it off or even use toasted pumpkin seeds or almonds.