I woke up this morning at 7:00am and motivated myself to head to the gym to a Zumba step class before I get sucked into the day and start procrastinating. Before leaving our apartment, I opened all the windows to let it air out. I noticed the cold breeze fill up our apartment right away. Instantly I panicked “winter is coming!!” I know it is probably too early for that, but I need to prep myself for Winter here in NY. The good thing about it is that before Winter comes Fall and I love the Fall. Its my favorite time of year! Best time to go to the orchards and pick fresh apples and pumpkins and its a time to celebrate Thanksgiving!! I just love it. However today my focus was to hold onto summer for as long as possible. I wanted to eat something summery (pretty sure thats not a real word), healthy, light, tasty, and refreshing. So I made this lovely dish. Its super yummy, colorful, and pretty! It has a little kick to it with the lime and chili powder. It is pretty quick to make and just what I needed. Try it and let me know what you think.
MELON BALL CHILI LIME SALAD
1/4 of a whole large watermelon
1/4 cup of either crumbled Bulgarian cheese, crumbled Feta Cheese, or crumbled Cotija Cheese. Cotija Cheese is best to use because it is not as salty as feta/bulgarian, however they will all work.
1 teaspoon chili powder (you can add a little at a time if you are not sure about how spicy you would like it)
Pinch of coarse salt
Juice from half a lime, to taste
1 tablespoon toasted pepitas
1 tablespoon cilantro
I used a melon baller to make pretty and colorful balls out of all the different melons used. Place all the melon into a bowl. Then add the lime juice, chili powder, salt, pepitas, and cilantro. Mix it up and put into serving plate and top with the crumbled cheese of your choice. Don’t overmix because it could smoosh the pretty balls that you made!
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!
-You really need to eat this salad right away because the fruit begins to sweat letting out all of its juices and it can become soggy. If you must wait, keep it in the refrigerator (for up to an hour) and leave out the salt until you are ready to eat.
-The portions listed are what I used, but you can play around with the amount of spices according to your taste. Some people might like more lime or more chili powder.
-Leftover oddly cut melon can be peeled and thrown into a blender, with some honey, greek yogurt, and ice for a refreshing drink!