Chili-Lime Melon Salad

Name: Chili-Lime Melon Salad
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon ancho chili powder; 1 teaspoon lime zest, plus ¼ cup lime juice (4 limes); 3 tablespoons light agave syrup; Kosher salt; 2 cups cubed seedless red watermelon (about 8 ounces), cold; 2 cups cubed cantaloupe (about 8 ounces), cold; 1/2 English cucumber, halved lengthwise, seeded, cut into bite-size pieces; 1/4 cup finely chopped fresh mint (optional); 1/2 cup crumbled queso fresco; 1/2 teaspoon ground black pepper

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 4

Instructions

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In a small, dry skillet over medium, toast the chili powder, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl and let cool completely. Whisk in the the lime zest and juice, agave and ¾ teaspoon of salt. Add the watermelon, cantaloupe, cucumber and mint; toss to coat. Cover and refrigerate for at least 15 minutes or up to 30 minutes. Meanwhile, in a small bowl, toss the queso fresco with ½ teaspoon salt and the pepper. Using a slotted spoon, transfer the salad to a serving bowl and top with the queso fresco.

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