Optional: feta cheese, queso fresco or cotija cheese
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.
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.