Lunch: Watermelon Salsa
Recipe by Candace Braun Davison This recipe only uses half a watermelon. Use the other half to make boozy slushies, or just enjoy by the slice.
Ingredients
1/2 baby seedless watermelon
1 large mango, diced
1/2 red onion, diced
1 jalapeño, seeded and diced
2 limes, zested and juiced
1 Pinch salt
1/4 c. cilantro, chopped
1 bag Tortilla chips
Instructions
Slice one baby seedless watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon flesh into bite-sized pieces.
Pour the diced watermelon, mango, onion, jalapeño, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.
Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.
Serve with tortilla chips.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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