Mexican Watermelon Salad- The flavor combination of this salad is over the top summer delicious! Sweet juicy watermelon combined with crunchy jicama, cucumber, lime juice, cilantro, and finished off with slightly salty cojita cheese crumbles. Sprinkle with a dash of chili powder or cayenne for a punch of heat. Great for potlucks, BBQ’s , brunch, or as a side dish.
Watermelon = Summer so let’s just indulge as long as possible! There is still plenty of time enjoy cool, sweet, juicy watermelon before summer drifts away into Fall.
Mexican Watermelon Salad hits the spot on a sweltering summer day. It’s cool (thanks to the cucumber), it’s sweet (thanks to the watermelon), it’s crunchy (thanks to the jicama) it’s a touch salty (thanks to the cojita cheese) and it’s 100% delicious thanks to the combination of these ingredients combined with a splash of lime juice and fresh cilantro to round out this refreshing summer salad. This may seem like an unconventional combination of ingredients but just wait until you taste how well these flavors work together!
Besides tasting amazing this easy Mexican Watermelon Salad has a few more great qualities:
- No heating up the kitchen- Only 10 minutes prep time to cut up the fruit and combine with lime juice and cilantro
- Can be made a head of time and stored in the refrigerator
- Watermelon is super healthy, hydrating and loaded with vitamins and minerals ( more about that in just a minute)
- Pairs well with so many dishes (more about that below)
The Benefits of Eating Watermelon
- Helps you stay hydrated – Watermelon is mostly water (about 92%) so eating watermelon can help you stay hydrated, which is especially beneficial on HOT summer days.
- High in vitamins and antioxidants– specifically Vitamins A, C and Lycopene – Vitamin A is great for your skin, eyes, brain and immune system. Vitamin C helps boost immunity, improves heart health and promotes glowing skin. Lycopene (the antioxidant that gives watermelon its red color) has been shown to help lower the risk of heart disease as well as lower cholesterol levels.
- Boosts Energy Levels– Watermelon is a good source of vitamin B, which is responsible for energy production in your body.
Mexican Watermelon Salad goes great with:
BBQ– chicken, hamburgers, shrimp – the flavors of Mexican Watermelon Salad are great with any of your BBQ favorites
Brunch– serve along side your favorite brunch dishes, like omelettes, fritattas, and quiche.
Pot Luck– make ahead of time and bring to a pot luck..this one’s sure to be a crowd pleaser!
Tacos – O.K. this might be my favorite combo! Serve with crunchy or soft tacos ( chicken, beef, fish). Team up with Skillet Mexican Street Corn (one of the most loved recipes on SHK) and take taco night to the next level!
Everything else– the possibilities are endless! What’s will you pair Mexican Watermelon Salad with?
- Sheetpan Fajitas
- Buffalo Chickpea Burgers
- Easy 15 Minute Shrimp Scampi
- Baked Chicken Chimichangas
- 15 Minute Honey Paprika Chicken
Recipe Notes / Tweaks:
Add Onions– if you love onions add 1/4 cup of sliced red onions. Squeeze juice of two limes in a small bowl. Add onions and allow the onions to marinate while preparing the rest of the salad. (this softens up the taste of the onions)
Drizzle with olive oil ( or a touch of honey)- I personally think the lime juice is great all on its own as a “dressing” for this salad, however you can most definitely add a drizzle of olive oil as well if you like.
Swap the cheese– swap Feta for the Cojita cheese. Both are slightly salty and work great with this salad.
Mexican Watermelon Salad
- 2 lbs. seedless watermelon rind removed and cut into cubes( about 4 cups)
- 1 lb. jicama peeled and cut into match sticks (about 2 cups)
- 1 cup cubed English cucumber
- ⅓ cup chopped fresh cilantro
- 2 limes juiced ( 2-3 Tbsp)
- Sea salt and pepper to taste
- Cojita cheese crumbled for garnish
- Dash chili powder optional
- In a large bowl, combine watermelon, jicama, cucumber and cilantro. Pour lime juice over watermelon mixture and toss gently. Salt and pepper to taste. Garnish with cojita cheese and a sprinkle of chili powder (optional)