Watermelon Salsa

Homemade salsa is a foolproof party-starter, even if it’s for a fiesta for one. This fresh blend adds crisp, juicy watermelon for an especially refreshing finish. Feel free to skip the chips; you’d be forgiven for eating it with a spoon!

Prep Time15

Total Time15

Servings: servings

Calories: 50kcal

Author: Hannah Kaminsky

Ingredients

1 1/2 lbs seedless watermelon
2 medium beefsteak tomatoes
1 seedless English cucumber
2 tablespoons lemon juice
3 scallions thinly sliced
1 clove garlic, minced or 1/2 teaspoon minced garlic
1/2 jalapeno pepper seeded & minced
1/2 teaspoon ground cumin
salt, to taste optional

Instructions

Finely dice the watermelon, tomatoes, and cucumber so that all the pieces are approximately the size of peas. Place everything in a large bowl.
Juice the lemon directly into the mixing bowl and add the scallions, garlic, jalapeño, cumin, cayenne, and salt, to taste (if using.) Stir well to combine.
Serve right away or store in the fridge, covered, for up to 4 hours.

Notes

Serving suggestion: Tortilla chips are the classic pairing, but don’t let that stop you from enjoying more creative complements. Pita chips, potato chips, or veggie chips are a few additional great ideas. You can use it as a condiment on top of plant-based burgers, tacos, burrito bowls, and more.

Notes: Transform this salsa into a salad by cutting the produce into larger pieces. Add fresh arugula, spinach, or chopped romaine to give it more volume, and cooked chickpeas or baked tofu for protein to make it a complete meal.

Nutrition