For Crema Dressing:
½ cup crema
¼ cup olive oil
grated zest and juice of 1 lime
sea salt and sugar, to taste
2 pounds seedless watermelon, cubed
2 Tablespoons minced shallots
2 Tablespoons chopped cilantro
sea salt, to taste
4 oz. cotija cheese, crumbled
4 oz. chopped corn nuts
4 radishes, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
- To make dressing: Whisk together crema, olive oil, lime zest and juice in bowl. Season to taste with sugar and salt. Cover and refrigerate until ready to use.
- To make salad, combine watermelon, shallots and cilantro in large bowl. Season to taste with salt.
- To serve, divide salad between serving bowls. Drizzle with crema dressing. Sprinkle each with cotija cheese and chopped corn nuts. Garnish each with radish slices and jalapeno. Finish with cilantro leaves and lime zest.
Recipe Courtesy of the California Milk Advisory Board