Ingredients
Scale
- 4 cups cold seedless watermelon, cut into bite-size cubes
- 1 cup dill pickles, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, very finely diced
- 1 jalapeño, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese or feta (optional)
- 1/2 cup crunchy tortilla strips or crushed spicy chips (for topping)
- 3 tablespoons fresh lime juice
- 2 tablespoons pickle juice
- 1 tablespoon honey or hot honey
- 1 tablespoon olive oil
- 1 teaspoon Tajín seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt (if needed)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon hot sauce (optional)
- Extra sliced jalapeños (optional)
Instructions
- Cut watermelon into small cubes and pat lightly with paper towels to remove excess moisture.
- In a large bowl, combine watermelon, diced pickles, cucumber, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together lime juice, pickle juice, honey, olive oil, Tajín seasoning, chili powder, garlic powder, black pepper, and a pinch of salt.
- Pour dressing over the mixture and toss gently to combine.
- Refrigerate for 10–15 minutes to chill slightly.
- Spoon into small cups or bowls for serving.
- Top with cheese, crunchy tortilla strips or chips, extra Tajín, and a squeeze of lime before serving.
Notes
- Serve very cold with lime wedges on the side.
- Best enjoyed fresh for optimal texture.
- Prepare ahead up to 4 hours, but add crunchy toppings just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Mixing and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg