Watermelon Salsa
Sweet watermelon, cucumber, red onion, lime, and mint tossed together in 10 minutes. An easy fresh summer salsa for chips or grilled meat.
Servings: 4 servings
Ingredients
- 3 cups diced watermelon (about ½-¾inch cubes)
- 1 cup peeled and diced cucumber
- ¼ cup diced red onion
- 1 jalapeño pepper, stemmed, seeded, and diced
- 1 lime, zested and juiced
- 2 tablespoons chopped fresh mint
- 1 pinch kosher salt, plus more to taste
Instructions
- Add the watermelon, cucumber, red onion, jalapeño, lime zest, lime juice, and mint to a medium bowl. Gently toss until everything is evenly combined. (You can stop here and refrigerate for up to 3 hours if you're making it ahead.)
- Right before serving, add the salt and gently toss again. Taste and add more salt if needed.
- Serve immediately with tortilla chips.
Notes
- Salt at the last minute. Salt draws the juice out of watermelon, so adding it early will leave a puddle in the bottom of the bowl. You can combine everything else a few hours ahead and just stir the salt in right before it goes on the table.
- Taste it on a chip. Tortilla chips are salty, so salsa that tastes right off a spoon can taste over-salted on a chip. Season it the way you'll actually eat it.
- If your watermelon isn't sweet, stir in a tablespoon of granulated sugar, honey, or agave.
- Swaps. Chopped cilantro works instead of mint for a bolder, more herby flavor. Peeled and diced jicama works instead of cucumber if you want even more crunch.
- How to store. Keep leftovers in an airtight container in the fridge for up to 3 days. It'll release liquid as it sits, so give it a good stir before serving.
Nutrition
Serving: 1serving | Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 13mg | Potassium: 227mg | Fiber: 2g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg