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+ servings

Watermelon and Pomegranate Seeds Salad

Sandía con Semillas de Granada
Course Appetizer, Salad
Cuisine American, Mexican
Keyword chili pepper, cucumber, dressing, hatch green chili pepper, lycooking, lyukum cooking lab, Mexican, pomegranate, recipe, salad, tequila
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 portions
Calories 181kcal


  • 1 gallon watermelon seedless, cubed
  • 1/2 cucumber English
  • 1 cup pomegranate seeds
  • 1/2 serrano
  • 1 bunch cilantro
  • 2 key lime
  • 1 tsp kosher salt
  • 1 tbsp olive oil EVVO
  • 2 tbsp tequila reposado
  • 2 tbsp brut rose


  • Cube watermelon (3/4″). See my favorite way to cut watermelon in Recipe Notes below.
  • Dice a cucumber and de-seed a pomegranate. See video tutorials in Recipe Notes below.
  • 3. Slice serrano to thin rings, key limes — to think half circles, and pick cilantro leaves.
  • Mix watermelon, cucumber, pomegranate seeds, serrano and key lime slices, cilantro leaves and gently mix.
  • Mix brut, tequila, oil and salt, and emulsify them using a whisk. Add the dressing to the salad and mix again. Balance the result to your taste by adding more salt, chile, agave syrup, or lime juice, because your ingredients will vary. Do not overuse salt and spices. Enjoy!


Calories: 181kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 450mg | Fiber: 2g | Sugar: 23g