Chili Lime Melon Salad – Snapperwhipper

In Mexico City, fruit salads sprinkled with tajín (a blend of chili, lime and sea salt) are considered street food and typically sold from a stall, small truck, on a cart, or off bicycles. This salad is both refreshing and beautiful and warrants making it and sharing it with friends and family either around a table or at a gathering. It can be made with the melon(s) of your your choice – watermelon, cantaloupe or honey dew. I prefer to make it with a mixure and I like to change it up each time! If you’re looking to add some crunch, adding bite-sized cucumber cubes would be work well! I’ve also considered adding a couple tablespoons of agave syrup to add a hint of sweetness.
Xx, Heather

-INGREDIENTS-

4 cups melon balls (any combination of watermelon, cantaloupe, honey dew)

Juice of half a lime (can add more to taste)

1 teaspoon Chili Lime Seasoning Blend (Trader Joe’s)

3 Tablespoons crumbled cotija cheese

1 Tablespoon fresh cilantro, chopped

-PREPARATION-

1. Cut open melon, scope out seeds if necessary and scoop melon balls.

2. Squeeze fresh lime juice and chop cilantro.

3. Combine melon balls, lime juice, Chili Lime Seasoning, cotija cheese, and cilantro and serve.

Tip: This salad should be served immediately. The salt draws the liquid out of the melon, so it will become watery if it is made ahead. That being said, you could definitely make the melon balls ahead and easily through the ingredients together right before guest arrive.