Ingredients
Scale
- 2 cups watermelon, cubed
- 2 cups jicama, peeled and cubed
- 1–2 tablespoons Tajín seasoning
- Optional: fresh mint or cilantro, for garnish
- Optional: lime juice, to taste
- Optional: cotija cheese, for topping
- Optional: cucumbers, cubed
Instructions
- Prepare watermelon and jicama by cubing them into bite-sized pieces.
- Place the cubed watermelon and jicama in the fridge to chill for about 15 minutes.
- Drain any excess moisture from the fruit using a paper towel.
- In a large bowl, combine watermelon and jicama.
- Sprinkle Tajín seasoning over the salad, and add lime juice if desired.
- Toss gently to coat and serve cold.
Notes
This salad is best served fresh but can last in the fridge for up to two days. It may become juicier over time. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg