Mint and Watermelon Salsa

Mint and Watermelon Salsa. 

Even though we’re only a couple of days into the week so far, I feel like it’s been one giant blur. A blur of thunderstorms, laundry, recipe photos that mysteriously went missing, dog-sitting, a ridiculous amount of sweat at the gym, vacuuming, sweeping, cleaning, writing… Yikes. This week I decided to take on a project in which I purge my home of unnecessary things, like clothes that I will never wear again. Well, the laundry project turned into me tornado-ing through the house and causing a giant mess in order to put it all back together… and I’m still getting through it.  Given the list of additional things that I’ve been doing, I’m not surprised by my somewhat slow progress.

One awesome outcome of this venture so far is this Mint and Watermelon Salsa. It’s a super mild salsa that is pleasantly sweet and can be eaten totally alone, with chips, on fish, in a salad. There are almost too many things you can do with this salsa. Plus, mint and watermelon together in the heat of the summer is truly just one of the most wonderful things in the world.

Mint and Watermelon Salsa

  • 2 Cups Watermelon, Cubed
  • 1 Cup Cucumber, Cubed
  • 1/4 Cup Fresh Mint, Chopped
  • 1/4 Cup Purple Onion, Diced
  • 2 Tbsp. Fresh Squeezed Lime Juice
  • 1/4 tsp. Sea Salt
  • (optional) 2 tsp. Diced Jalapeños

Mix all ingredients thoroughly in a bowl and serve with chips or as a dressing for fish or salad. Store in a sealed container in the refrigerator for up to a week.

5.0 from 1 reviews
Mint and Watermelon Salsa
 
Prep time
Total time
 
This zesty salsa is sweet and refreshing and an unusual compliment to chips, fish, shrimp, tacos, and salad.
Author:
Recipe type: Sides & Sauces
Serves: 4
Ingredients
  • 2 Cups Watermelon, Cubed
  • 1 Cup Cucumber, Cubed
  • ¼ Cup Fresh Mint, Chopped
  • ¼ Cup Purple Onion, Diced
  • 2 Tbsp. Fresh Squeezed Lime Juice
  • ¼ tsp. Sea Salt
  • (optional) 2 tsp. Diced Jalapeños
Instructions
  1. Mix all ingredients thoroughly in a bowl and serve with chips or as a dressing for fish or salad. Store in a sealed container in the refrigerator for up to a week.

 

 

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One Response to “Mint and Watermelon Salsa”

  1. Katrina
    July 28, 2013 at 7:41 am #

    I also served this at my dinner party as an appetizer choice. I served it scooped onto endives, so it was a really healthy appetizer. It got rave reviews!

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