Cut yellow watermelon and tomatoes into bite-sized pieces.
Salad with Yellow Watermelon, Tomatoes, and Cilantro Served with Pesto
Make the cilantro pesto by blending cilantro, garlic, lemon juice, olive oil, and salt in a food processor.
Sprinkle some of the pesto on top of the tomato and watermelon.
Additional cilantro leaves and almonds in chopped form should be used for garnish.
First, chill the dish before proceeding with the preparations.
This salad is suitable for vegans, those avoiding gluten, and those avoiding dairy.
It can be made ahead of time and stored in the fridge for up to 2 days.