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The Sassiest South Texas Watermelon Salad. Ever.

Juicy, refreshing, light, delicious, and spicy is what we want this summertime season! Take this mouthwatering dish to your next bbq, picnic, or pool party. Make your loved ones happy by enticing them with undeniable flavor and exciting heat!

Enjoy, friends!


½ cup sliced red onion

Zest and juice of one lime

A personal size seedless watermelon (5-6 cups chopped watermelon)

1 diced and seeded jalapeno

¼ cup fresh chopped cilantro

1-2 ripe avocados – this truly depends on how much you LOVE avocado!

½ cup queso fresco

3 tablespoons sugar free rice wine vinegar

1 1/2 tablespoons extra virgin olive oil

Pink Himalayan Salt

Black Pepper


  1. Slice the red onion and place it in a bowl with 1 tablespoon of rice wine vinegar and a pinch of salt.

  2. Cut the top and bottom part of the skin of the watermelon so it can stand flat. With a serrated knife, slice the watermelon skin off from top to bottom until you have the watermelon left whole and skinless. From there quarter the watermelon and then chopped it into equal sized medium chunks. Place in a large bowl.

  3. Dice the jalapeno, cilantro, and avocado. Place all ingredients with the watermelon and add 2 tablespoons of rice wine vinegar, the olive oil, ½ teaspoon of salt, 1/8 teaspoon of pepper, zest and juice of one lime. Toss together and serve immediately.

Garnish a tablespoon of queso fresco on every serving.

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