Dessert

Mixed Green Salad with Watermelon, Queso Fresco, and Cilantro Dressing Recipe

Bylilan Sage January 21, 2026January 21, 2026

Introduction

This Mixed Green Salad with Watermelon, Queso Fresco, and Cilantro Dressing is a refreshing and vibrant dish perfect for warm days. The combination of sweet watermelon, creamy cheese, and zesty dressing creates a delightful harmony of flavors.

A close-up image of a salad on a white plate with a white marbled background. The salad has three main layers: fresh green spinach and arugula leaves at the bottom as the first layer, topped with medium-sized bright red and pink watermelon cubes as the second layer, and sprinkled with crumbly white feta cheese on top. The edges of the watermelon cubes are smooth, the spinach leaves have visible veins, and the feta cheese crumbles are uneven and scattered throughout. The lighting highlights the freshness and colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cilantro, coarsely chopped
Juice of 2 limes
1 clove garlic, coarsely chopped
1 tablespoon rice wine vinegar
1 teaspoon honey
1/4 cup cilantro infused olive oil (or extra virgin olive oil)
Salt and pepper, to taste
1/2 cup queso fresco, crumbled
3/4 cup watermelon, cubed
5 cups mixed greens (spinach works well too)

Instructions

Step 1: Make the dressing by combining cilantro, lime juice, garlic, rice wine vinegar, and honey in a food processor. Pulse 10-15 times until the mixture forms a fine paste.
Step 2: Slowly stream in the cilantro-infused olive oil while the processor runs. Continue processing until the dressing is smooth, about 20-30 seconds. Season with salt and pepper to taste.
Step 3: In a large bowl, place the mixed greens. Add the crumbled queso fresco and cubed watermelon.
Step 4: Pour a couple of tablespoons of the dressing over the salad (or more, to taste) and gently toss until the greens are lightly coated.
Step 5: Divide the salad into serving bowls and serve immediately.

Tips & Variations

For extra crunch, add toasted pepitas or sliced almonds to the salad.
If you can’t find queso fresco, feta cheese makes a great substitute.
Try adding sliced avocado for creaminess and added texture.
Use fresh spinach or arugula as the base for a different flavor profile.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and stir well before using. Toss the salad just before serving to keep the greens fresh and crisp.

How to Serve

The dish shows a layered salad presented in a white plate with a scalloped edge. The base layer consists of dark green spinach leaves with a smooth and slightly glossy texture, spread evenly across the plate. On top of this, there are bright red, roughly triangular chunks of watermelon with a juicy and grainy texture scattered throughout. White crumbles of soft cheese are sprinkled over the watermelon and spinach, adding a contrast in color and texture. Sitting on the topmost layer are several plump, light pink shrimp with a slight orange seasoning, curled and appearing tender. The whole dish is set against a soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the cilantro dressing can be made 1-2 days ahead and stored in the refrigerator. Bring it to room temperature and whisk before using.

What can I use if I don’t have a food processor?

You can finely chop the cilantro and garlic by hand and whisk the ingredients together vigorously while slowly adding the olive oil to emulsify the dressing.