Watermelon Salsa
Prep time: 
Total time: 
Serves: 4 C
  • 3 C seedless watermelon - approx ½ small seedless watermelon
  • 1 C english cucumber - skin removed, seeds cut out and chopped
  • 1 medium jalapeno, seeded and diced
  • ¼ C red onion, sliced thin and chopped
  • 1 medium avocado, chopped
  • 3 Tbsp fresh mint, chopped
  • 2 tsp good quality olive oil
  • juice and zest of 1 medium lime
  • large pinch of kosher salt
  1. Cut small seedless watermelon in half. Use a pairing knife to cut around the perimiter of the flesh side of the warermelon; where the red part of the watermelon meets the white. Cut the flesh of the watermelon into quarters and carefully scoop out watermelon. Cut watermelon flesh into smal square size pieces. Use a spoon to remove the remaining watermelon from the inside of the shell, set the hallowed out shell aside.
  2. In a medium bowl add chopped watermelon, cucumber, jalapeno and onion. Gently fold together with a spoon. Drain any liquid in the bowl.
  3. Add all remaining ingredients and gently fold with spoon until mixed. Place in the hallowed out shell of the watermelon to serve, or in a bowl. Serve with chips of your choice - we served it with a multigrain tortilla chips.
Recipe by Good Thyme Kitchen at http://www.goodthymekitchen.com/watermelon-salsa/