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Home » Recipes » Salads » Fresh and Easy Mexican Watermelon Salad

Fresh and Easy Mexican Watermelon Salad

By: Liz  /  Published: March 9, 2018  /  Updated: February 22, 2023  /   Leave a comment

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Get ready to indulge in a burst of summery flavors with this mouthwatering Mexican watermelon salad! This salad is a delightful combination of flavors and textures, featuring the natural sweetness of watermelon, the crunchy texture of jicama, and the burst of tangy blueberries.

The result is a refreshing and healthy summer salad that is both flavorful and nourishing, making it the perfect choice for a light lunch or a healthy snack.

Mexican Watermelon Salad in a bowl

Ingredients

  • Seedless watermelon, cut into bite-sized pieces. (Hint: A sweet watermelon will feel heavy for its size.)
  • Jicama, sliced – adds some crunchy texture and a mild sweetness
  • Blueberries – for a burst of juicy sweet and tart flavor
  • Fresh lime juice – adds zest and tang to the salad
  • Cilantro, chopped finely – adds a bright, herbaceous flavor
  • Optional: salt – enhances the sweetness of the watermelon and balances the other flavors
  • Optional: chili powder or diced jalapeno – for a kick of heat
  • Optional: feta cheese, queso fresco, cotija cheese – adds a little saltiness and creaminess

Directions

Step 1: Add watermelon, jicama, blueberries, and lime juice to a large bowl. Add salt, chili powder, or diced jalapeno if using. Stir to toss and coat; cover and refrigerate for 1-2 hours to let flavors marinate and mingle.

mexican watermelon salad ingredients in bowl
mexican watermelon salad in white bowl

Before Serving: Top with chopped cilantro, and if adding cheese, crumble it on top.

Helpful Tips and Recipe Variations

  • To cut jicama, peel off the tough outer layer with a vegetable peeler. Then, slice it into thin sticks or cubes.
  • Add some fresh diced jalapeno or a little chili powder for a kick of heat.
  • Variations on a traditional Mexican watermelon salad recipe can include adding avocado, cucumber, sliced red onions, feta cheese, queso fresco, or cotija cheese.
  • A light dressing made with lime juice, olive oil, and honey or agave nectar goes well with a Mexican watermelon salad. Mix separately in a small bowl and add just before serving to keep the ingredients fresh and crunchy.
  • You can add grilled chicken, shrimp, or steak for a heartier meal.
  • Try honeydew or cantaloupe instead of watermelon and chopped apple or pear instead of jicama. If you like mint, add a few fresh mint leaves for decoration.

Frequently Asked Questions

Should I add salt to Mexican watermelon salad?

A pinch of salt brings out the sweetness of the watermelon, but if you’re using cotija cheese, it may not be necessary. You can decide based on personal taste.

What does jicama taste like?

It has a very mild sweet flavor with a hint of nuttiness. It absorbs other flavors well and adds a refreshing crunch to this fruit salad.

Can I add lime zest along with the lime juice?

If you want more tangy lime flavor, go for it. Start with a small amount and taste, taste, taste.

What side dishes would pair well with Mexican watermelon salad?

Grilled chicken or shrimp, guacamole and chips, black beans and rice and corn on the cob would all work well.

Other Recipes You’ll Love

  • Red, White and Blueberry Salad
  • Cheesy Rice Stuffed Acorn Squash
  • Strawberry Watermelon-Lime Summer Slush
  • Skinny Strawberry White Wine Slush
Mexican watermelon salad recipe with jicama and blueberries in yellow flowered serving bowl
A bowl of fruit salad, with Watermelon

Mexican Watermelon Salad

Liz – Eat Move Make
A delightful combination of flavors and textures, featuring the natural sweetness of watermelon, the crunchy texture of jicama, and the burst of tangy blueberries.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Servings 8
Calories 48 kcal

Ingredients
  

  • 4 cups watermelon cubed
  • 2 cups jicama cubed
  • 1 cup blueberries
  • 1 lime juiced
  • ¼ cup fresh cilantro chopped fine
  • ¼ teaspoon Optional: sea salt
  • Optional: chili powder
  • Optional: feta cheese, queso fresco or cotija cheese

Instructions
 

  • Add watermelon, jicama, blueberries, and lime juice to a large bowl. Add salt, chili powder, or diced jalapeno if using. Stir to toss and coat; cover and refrigerate for 1-2 hours to let flavors marinate and mingle.
  • Before Serving: Top with chopped cilantro, and if adding cheese, crumble it on top.

Notes

  • To cut jicama, peel off the tough outer layer with a vegetable peeler. Then, slice it into thin sticks or cubes.
  • Add some fresh diced jalapeno or a little chili powder for a kick of heat.
  • Variations on a traditional Mexican watermelon salad recipe can include adding avocado, cucumber, or red onion, feta cheese, queso fresco, or cotija cheese.
  • A light dressing made with lime juice, olive oil, and honey or agave nectar goes well with a Mexican watermelon salad. Add just before serving to keep the ingredients fresh and crunchy.
  • You can add grilled chicken, shrimp, or steak for a heartier meal.
  • Try honeydew or cantaloupe instead of watermelon and chopped apple or pear instead of jicama.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 3mgPotassium: 159mgFiber: 3gSugar: 7gVitamin A: 487IUVitamin C: 17mgCalcium: 13mgIron: 0.5mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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