Watermelon Cucumber Tajin Lime

Juicy watermelon and crisp cucumber tossed with Tajin and lime for a bright, refreshing summer side.

# What You'll Need:

→ Produce

01 - 4 cups seedless watermelon, cubed (approximately 600 g)

02 - 2 cups English cucumber, thinly sliced (approximately 200 g)

03 - 1/4 cup red onion, thinly sliced (approximately 40 g) — optional

04 - 1/4 cup fresh cilantro, chopped (approximately 4 g)

→ Dressing & Seasoning

05 - 2 tablespoons fresh lime juice (30 mL)

06 - Zest of 1 lime

07 - 1–2 teaspoons Tajín seasoning (5–10 mL), adjust to taste

08 - Pinch of sea salt (about 1/8 teaspoon)

09 - Freshly ground black pepper, to taste

→ Optional garnishes

10 - 1/4 cup crumbled feta cheese (approximately 37 g) — optional

11 - Extra lime wedges for serving

# How to Make It:

01 - In a large bowl, combine the cubed watermelon, thinly sliced cucumber, thinly sliced red onion (if using) and chopped cilantro.

02 - Add the fresh lime juice and lime zest to the bowl, then sprinkle Tajín, a pinch of sea salt and a few grinds of black pepper over the fruit and herbs.

03 - Gently toss the mixture with a spoon or tongs until the dressing and seasonings are evenly distributed, taking care not to break the watermelon cubes.

04 - Taste and adjust by adding more Tajín or a squeeze of lime if greater acidity is desired.

05 - Serve immediately or refrigerate for about 10 minutes to chill; finish with crumbled feta and lime wedges if using.

# Expert Tips:

01 -

This is a backyard secret for turning any bowl of fruit into the star of the table.
The salty, tangy Tajin wakes up the sweetness of watermelon in a way that instantly perks up tired tastebuds.

02 -

If you toss the salad too vigorously, the watermelon can break down into mush—gentle hands are key.
Letting the salad rest and chill in the fridge, even for a quick ten minutes, lets the Tajin and lime flavor seep into every bite.

03 -