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Fresh Cucumber Watermelon Salad with Tajín Lime

Fresh Cucumber Watermelon Salad - featured image

A crisp, juicy, and zingy summer salad combining sweet watermelon, crunchy cucumber, and a chili-lime Tajín seasoning for a refreshing and flavorful dish.

Ingredients

Scale
  • 4 cups watermelon, cut into bite-sized cubes
  • 1 large English cucumber, peeled and thinly sliced
  • Juice of 2 limes (about 3 tablespoons)
  • 2 teaspoons Tajín seasoning
  • A small handful fresh cilantro, roughly chopped (optional)
  • Pinch of sea salt, to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Cut approximately 4 cups (about 600 grams) of watermelon into bite-sized cubes and place in a large bowl.
  2. Peel one large English cucumber and slice thinly (about 1/8 inch or 3 mm thick). Add to the bowl with watermelon.
  3. Roughly chop a small handful of fresh cilantro leaves (about 1/4 cup or 10 grams) and toss into the bowl (optional).
  4. In a small bowl, combine juice of 2 fresh limes (around 3 tablespoons or 45 ml), 2 teaspoons (about 5 grams) Tajín seasoning, a pinch of sea salt, and optionally 1 tablespoon (15 ml) olive oil. Whisk gently to combine.
  5. Pour the dressing over the watermelon, cucumber, and cilantro mixture. Toss gently but thoroughly to coat all pieces.
  6. Let the salad sit for about 5 minutes at room temperature to allow flavors to meld. Refrigerate up to 1 hour if making ahead, but avoid longer to prevent sogginess.
  7. Taste and adjust salt or lime juice if needed. Optionally sprinkle extra Tajín on top before serving.

Notes

For less watery salad, lightly salt cucumber slices and let them sit in a colander for 10 minutes before adding. Serve soon after making to maintain crispness. Optional additions include jalapeño slices for heat, fresh mint or basil instead of cilantro, crumbled queso fresco or feta for creaminess, and toasted pepitas for crunch.

Nutrition

Keywords: cucumber salad, watermelon salad, Tajín, lime, summer salad, refreshing, easy recipe, vegan, gluten-free