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Watermelon arugula salad in a wooden bowl

Mexican Watermelon Salad

This watermelon salad gets a Mexican makeover with crunchy toasted pepitas, salty queso fresco, fresh cilantro and a tangy lime vinaigrette. Serve with tacos or any grilled meat for an easy Mexican feast!
Course Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 230kcal
Author Ann Otis


Watermelon Salad

  • 2 cups watermelon cut into ½ cubes
  • ½ cup raw pepitas
  • 1 teaspoon olive oil
  • pinch of salt
  • 3 cups arugula or other greens
  • ½ cup queso fresco or feta crumbled
  • ¼ cup thinly sliced red onion
  • ¼ fresh cilantro chopped


  • 2 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • salt and pepper to taste


  • In a small skillet over medium heat, heat the oil and add the pepitas and salt. Toast the pepitas, stirring occasionally, until lightly browned, and set aside to cool.
  • In a small bowl, whisk together the vinegar, lime juice, olive oil, honey, salt and pepper and set aside.
  • In a large bowl, gently toss the watermelon with the greens, pepitas, cheese, cilantro, onion, and dressing until combined. Serve immediately. 


Calories: 230kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 121mg | Potassium: 239mg | Fiber: 1g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 10.3mg | Calcium: 119mg | Iron: 1.2mg