Watermelon Tajin Salad Recipe

Watermelon Tajin Salad Recipe

Here in Aus & NZ, we don’t get to spend the festive season sipping hot cocoa by the fire and cuddling up on the couch under layers of blankets while snow falls magically outside.

Nope, we spend our holidays starfishing on the floor under the aircon, a cold booch in one hand and a fan in the other. And we wouldn't want our Aussie festive holidays any other way.

It does mean, however, that our festive lunches need a bit more of a summery twist, which is why we’re drooling over this refreshing Watermelon Tajin Salad from the legend herself, George Eats. Squizz the recipe below!


For the salad:

750g watermelon, cubed

250-300g cucumbers, peeled or unpeeled

Zest of 1 lime

2-3 tsp Tajin seasoning

1/2 – 1 bunch mint, chopped

1/2 – 1 jalapeno, finely sliced

200g Greek feta, cubed or crumbled

 For the dressing:

1-2 tbsp lime juice

1-2 tbsp maple syrup


Step 1: Add the cubed watermelon and chopped cucumber to your serving platter.

Step 2: Evenly sprinkle over the lime zest and Tajin, then very gently toss to evenly combine.

Step 3: Add the mint and jalapeno, then toss. Finish with feta.

Step 4: If you’re using it, drizzle over the dressing immediately prior to serving. Best eaten immediately or on the same day.


Watermelon salad naturally emits a lot of liquid. The salt in the Tajin will also draw out liquid from the watermelon and the cucumber. For best results, assemble the salad immediately prior to eating.

If you need to pre-prepare, assemble all the ingredients separately and combine them just prior to eating. Watermelon is best uncut until serving.

If you need to bring the salad assembled, leave off the tajin, lime zest and optional dressing until the last minute.

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