Description
A refreshing and vibrant Mexican Watermelon Salad featuring juicy watermelon slices drizzled with olive oil and lime juice, seasoned with tangy TajÃn, topped with salty Cotija cheese, fresh cilantro, and a hint of jalapeno for a subtle kick. Perfect as a light snack or a side dish on warm days.
Ingredients
Scale
Salad Ingredients
- 1/2 small seedless watermelon
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 tablespoon TajÃn seasoning
- 2 ounces Cotija cheese, finely crumbled
- 2 teaspoons finely chopped cilantro
- 1/2 lime, sliced for serving
- Optional: 1/4 of a jalapeno, finely sliced
Instructions
- Prepare the watermelon rind: Place the watermelon cut side down on a cutting board. Carefully run a knife from the top to the bottom to remove the rind in strips, revealing the juicy flesh.
- Slice the watermelon: Cut the watermelon into 1-inch thick plates, then slice those plates into triangular pieces for easy serving.
- Arrange the watermelon: Place the sliced watermelon artfully on a large plate or serving tray, ready to be dressed.
- Add dressing: Drizzle the olive oil and freshly squeezed lime juice evenly over the watermelon slices to enhance their natural sweetness.
- Season and garnish: Sprinkle the TajÃn seasoning and crumbled Cotija cheese on top. Add the finely chopped cilantro and the optional jalapeno slices for an extra layer of flavor.
- Serve: Serve the salad immediately with lime wedges on the side for extra tanginess.
Notes
- For best flavor, use a ripe, sweet seedless watermelon.
- TajÃn seasoning provides a citrusy, mildly spicy kick—substitute with chili powder and lime zest if unavailable.
- Cotija cheese can be replaced with feta for a similar salty punch.
- Adjust jalapeno quantity to your preferred spice level or omit for a milder salad.
- This salad is best enjoyed fresh as watermelon tends to release more juice over time.
