My 4-Ingredient Salad Is Made for the Dog Days of Summer

The first time I had Tajín was, oddly enough, at the Minnesota State Fair. The vibrant, brick red spice mix was generously sprinkled over two halves of a giant, juicy Colorado peach. My life was changed and, since then, it’s been a staple in my pantry. Not a single summer has passed without many a Tajín-sprinkled, dipped, or spiced something or other.

If you’re not familiar with Tajín (aka Tajín Clásico), it’s a Mexican spice mix that’s salty, sour, a little spicy, and a little sweet. Made with dehydrated lime, dried chiles, and salt, it’s mainly used as a garnish and condiment in combination with sweet and savory flavors. My favorite way to use it is also the easiest (and most popular) and reflects the way I first encountered the spice mix: sprinkled on fruit and/or vegetables.

It’s a dish, if you can even call it that, that fits in just about anywhere: as a poolside snack, picnic side, punchy summer breakfast, or sweet-sour dessert. The best part is that it can go with just about any mix of fruits or crunchy veg, but the combo of crisp, refreshing cucumber and sweet, fragrant cantaloupe is one my favorites.

Prepping Your Produce

The most difficult part of this super simple recipe—made with just cucumber, cantaloupe, Tajín, and lime zest and juice—is prepping your produce. Depending on how you plan to serve and eat it, you can easily go off book, but here’s how I like to do it.

The cantaloupe: Begin by cutting your melon in half lengthwise. Use a spoon to scoop out the seeds and discard them, then place each half cut-side down on the cutting board. Slice each half in half again, then slice each quarter carefully into three wedges. To remove the peel, turn a wedge so it’s cut side up, balancing on its peel, a flat side parallel to you.

Use your knife to slice into the fruit between the peel and flesh, starting on the side with your dominant hand. Continue to slide the knife carefully between the peel and flesh, bringing the blade flat, parallel to the cutting board. Remove the knife and turn the wedge, doing the same thing on the other side, until the flesh is free from the peel. Repeat with all wedges, then chop the flesh into bite-sized pieces.

The cucumber: This will depend on which type of cucumber you use for the recipe. I prefer English here, but Persian would be great as well. For English cucumbers, slice off the tips and cut the cucumber in half through the middle. Slice each half in half lengthwise. With the cut sides down, slice each piece in half lengthwise again, then slice crosswise into bite-sized pieces. For Persian cucumbers, simply slice off the tips and cut into bite-sized pieces.

Other Great Tajín Pairings

Tajín is known for its versatility, and while I’m partial to it paired with fruit, there are so many other ways to enjoy it. Here are some perfect pairings to use this beloved Mexican spice mix:

• Fruits: Peaches, mangoes, watermelon (bonus for pairing it with chamoy!), oranges, pineapple, avocado, apples, strawberries
• Vegetables: Kohlrabi, jicama, broccoli, corn (use it to top elotes or esquites), potatoes, carrots, bell peppers
• Other: On popcorn, in egg salad, finishing salt for steamed or baked fish, rub for grilled meats, spice mix for ground taco meat, in sugar cookies, rim for margaritas, seasoning for guacamole, dip for fruity popsicles, in breadcrumbs to top mac and cheese, rub for roast chicken

How To Make My Easy Cantaloupe and Cucumber Salad

Minced fresh basil or mint is a great addition to this salad.

For 4 to 6 servings, you’ll need:

• 3 cups (16 ounces) cubed cantaloupe, about one 20-oz. cantaloupe
• 1 English cucumber, quartered lengthwise and chopped, or 4 Persian cucumbers, sliced
• 1 tablespoon Tajín, plus more to taste 
• 1 lime, zest and juice

Add the cantaloupe, cucumber, Tajín, and lime zest and juice to a large bowl and toss to combine. Taste and add more Tajín as desired to achieve a pungent, salty, and sour salad that’s generously flecked with Tajín. Serve the salad cold or at room temperature.

Store in an airtight container in the fridge for up to 3 days. The longer it sits, the more liquid will be drawn out of the fruit and veg, making the salad quite liquidy and giving the cantaloupe a softer bite. Simply serve with a slotted spoon or drain excess juices as desired and top with more Tajín before serving.

More Fresh Salads for Summer

• Cold Pea Salad
• Easy Greek Salad
• Simple Celery Salad
• Grapefruit Avocado Salad
• Caprese Salad