Watermelon Salad with Cotija, Jicama, and Lime

Individual chiles vary in their heat, so always taste before adding to a dish, and adjust amounts accordingly.

  • Prep time: 15 minutes
  • Yield: Serves 3 to 4

Ingredients

  • 1/4 cup chopped red onion
  • 1/4 cup lime juice (2-3 limes, depending on how big and juicy the limes are)
  • 4 cups watermelon, rind removed, seeded and cubed into 1-inch pieces
  • 1/4 cup crumbled cotija cheese
  • 1/2 to 1 cup chopped peeled jicama
  • 1/2 serrano chili pepper (or a quarter jalapeño), stem removed, seeded, minced
  • 1/4 cup fresh cilantro, chopped
  • Pinch of cumin, to taste

Method

1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10 minutes.

2 Gently combine all ingredients into a large serving bowl.

Serve immediately. Salad will get soggy if kept overnight.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Daria

    Hi, OK, so I have all the ingredients in the house and I plan on making this tomorrow to keep in my fridge when I get the urge to snack on something I probably shouldn’t. I’ve never had Jicama before and it seems like I should cook it. Can I just peel and eat it raw?

  • Lefkios

    Staying on the subject of watermelons, I think that you’ll find interesting a recipe that is a specialty in the Greek island of Milos, for a watermelon pie.
    I found it amazing how can you make a pie with a fruit that is 96% water.
    ‘Karpouzopita’ in Greek, this video is from the Elias Mamalakis tv show, ‘Mpoukia & Sychorio’ which roughly translates into ‘thanking God with every bite!’ Speaking about catchy titles! This episode was filmed in Milos, of course, but in Greek, I’m afraid. I believe it will give you an idea how this pie is made. About half of a small to medium watermelon, sugar, honey, ground cinnamon, olive oil and sesame seeds. About 45 min. in a 180 Celsius oven.
    This show was not only about cooking, but also of the history and culture of the different places and countries it visited.
    https://www.youtube.com/watch?v=i5iVn_YVaLg

  • Miss Sage Sugar

    Yum! A lovely fresh salad :)

  • barb

    Put salt on all the fruit I eat……..brings out the flavor. This salads screams it’s summer. The jicama is a great addition.

  • Laura @ RYG

    It was a big newsflash to me to put salt on watermelon. I like the big chunks you cut up too and the dash of lime. It’s kind of like a party in your mouth. Plus, I eat a lot of watermelon for me skin, I’ve read that it does wonders for your skin after a long day in the sun. Moreover, we do worm composting in our garden and they love watermelon so we always have a ton on hand. Thanks for sharing as always =)

    • Elise Bauer

      Hi Laura, I hadn’t heard that watermelon was good for our skin, that’s good to know, thank you! I did notice how the worms in my compost bin LOVE the watermelon rinds.

  • Lefkios

    I follow your site for 2-3 years, which, of course, means I like it very much.
    Cooking is one of my, many, interests, but in some strange way I haven’t tried any of your recipes, which I’m sure are great. I’ll remedy this the soonest!
    I am man and I live in the island of Cyprus, a Greek Cypriot. Cyprus is in the Eastern Mediterranean, if you ever heard of it.
    The reason for this, long, comment is that we often combine watermelon with our local cheese, halloumi, and it is a perfect combination!
    Halloumi is a versatile cheese, and is also very good grilled. Look it up, I’m sure you’ll find it interesting.
    Wishing you Good Cooking, always!

    • Elise Bauer

      Hi Lefkios, oh, I love grilled halloumi! Great idea to use it with watermelon, thank you!