Published: Jun 18, 2019 · Modified: Mar 3, 2021 by Angela · This post may contain affiliate links · 48 Comments

Mexican Watermelon Cucumber Salad

Name: Mexican Watermelon Cucumber Salad
Prep time: 15 min
Ingredients: 1/2 personal size seedless watermelon (diced into bite-size pieces); 1 English cucumber (sliced thinly into 1/2 rounds); 1/2 C hulled/shelled pepitas ((pumpkin seeds)); 1/4 large red onion (diced small); 1 TB olive oil; 3 TB lime juice; 1/2 TB red wine vinegar; 1 TB Tajin seasoning blend; 2 TB Tajin seasoning blend; salt & pepper; 1/4 C fresh herbs chopped (combo cilantro, flat-leaf parsley, and/or basil - any mix you prefer)

Jump to Recipe

This watermelon salad I created for the first time when I didn't want to make the same watermelon, feta, olive version that is all over the internet now. I quickly decided I wanted to have a Mexican twist where I can use Tajin. Ian and I have started a new fondness for this seasoning blend (especially for rimming our glasses of beer or cocktails). Tajin is a spice blend of mild chiles, citrus from limes, and salt. It is tangy but not spicy.

Once I paired up those two flavors the remaining ingredients were not hard to consider. I decided, in the end, to add the list of ingredients below to complete the Mexican taste profile I was going for. I also wanted to ensure the salad was well balanced with different tastes and textures. This watermelon salad is vegetarian and vegan as it is made without feta or other cheeses compared to other recipes.

Mexican Watermelon Cucumber Salad ingredients

Ingredients for Watermelon Salad

Here is what is needed to assemble the salad:

Seedless watermelon - juicy and refreshing
Seedless cucumber - for color and a cool crisp texture
Toasted pepitas (hulled pumpkin seeds) - for a nutty taste and to add some crunch
Red onion - for a sharp kick
Dressing - lime, red wine vinegar & olive oil to add to the citrus blend in the Tajin
Tajin - seasoning blend of lime, mild chilies & salt that adds a tart zing
Fresh herbs to add a sprinkle of earthiness

I did not add any sort of cheese which many watermelon salads have. This salad needed to be different while also making it fit more dietary needs like vegan, paleo, etc. During this recipe creation, I had to make this a few times to get the dressing right and ensure the watermelon doesn't "water down" the entire salad. If you follow the instructions below, you will have great results.

How to Make Watermelon Cucumber Salad

This watermelon salad recipe is so easy and can be made in about 15 minutes. The first step is to dice up the watermelon and get it into a colander in your sink. It is important to let the watermelon rest and drain while you are cutting the other items and mixing the dressing. This step helps keep the salad from being too juicy. I know, you want the watermelon to be juicy, that is the whole point of "WATER melon". But for a salad? Not this time, no soggy salads, please.

Next, I like to toast the pepitas, pumpkin seeds. I do so in a dry pan over medium heat. No need to add oil. Toss them regularly to ensure an even toast. When they are close, watch them like a hawk. I have been known to burn these in the blink of an eye. When they are done, the pan can rest on the stove so they can cool off. You do not want these hot going into the salad

mexican watermelon cucumber salad toasted pumpkin seeds

Toast the pepitas (pumpkin seeds)

As the pepitas cool, slice the cucumbers into half rounds. I like the skin on but if you prefer to peel it, you can do that too. I like the brightness of the skins for a pop of color, plus the skins on an English cucumber are more tender and nice on the palate. The red onion with the watermelon in this salad is a great balance of sweet and spicy. Plus add herbs like basil, cilantro, and fresh parsley. All of that is an easy prep to dice up the onion and the fresh herbs and set aside.

In a large serving bowl, add the watermelon that has been draining, the cucumber slices, and the toasted pepitas that have cooled down.

Whisk the dressing ingredients in a small bowl. The dressing is the best and perfect for a Mexican watermelon salad thanks to the fresh lime juice and the Tajin seasoning. Everything is now ready for the final step to combine everything and toss it gently.

Mexican Watermelon Cucumber Salad ready to assemble

Pour the dressing over the watermelon, cucumber, and pepitas. Add the red onion and sprinkle 1 TB of the Tajin over everything. Combine gently with a large slotted spoon. Add the fresh herbs to the top and sprinkle with the other 1 TB of Tajin. Eat immediately as this is best fresh but it can last for about 30 minutes.

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