Chef AJ from Tocaya Organica shares a recipe for a wonderful summer salad.


• 2 ounces of red watermelon, cut up

• 2 ounces of yellow watermelon, cut up

• 4 ounces of heirloom tomatoes, cut in half

• 2 ounces of mixed cherry tomatoes, cut in half

• 1 ounce of red onion, sliced

• 3 ounces of cucumbers, cut in 1/4 slices

• 2 ounces of kale

• 2 ounces of prep herb mix

• 12 ounces of dairy cheese, cotija

• 1 ounce of lemon juice

• 1 1/2 teaspoon of hemp hearts, seeds

• 1 pinch of salt

• 3 ounces of shrimp


Place 2 1/2 ounces of each yellow and red watermelon into a medium mixing bowl.

Add 4 ounces of the heirloom tomatoes and 2 ounces of mixed cherry tomatoes into the mixing bowl.

Next, add the 3 ounces of cucumbers and red onions.

Next, add the 2 ounces of kale and the 2 ounces of herb mix and half of the cotija cheese.

Add shrimp and drizzle 1 ounce of lemon vinaigrette into the bowl and toss all together with hands to fully incorporate.

To plate, lift salad out of mixing bowl using hand and place in a large bowl mounding to achieve maximum height.

Garnish with cotija cheese and 1/2 teaspoon of hemp seeds.

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