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–+ servings
a close up of the finihsed salsa in a white bowl

Cucumber Watermelon Salsa

This is the perfect salsa for summer!  It's slightly sweet and a little bit spicy.
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Prep Time: 15 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Dip and Salsa Recipes
Cuisine: American/Mexican
Keyword: cucumber watermelon salsa
Servings: 4 to 6
Calories: 46kcal
Author: Anne

Equipment

Scale this Recipe 4 to 6

Ingredients

  • 1 cucumber diced
  • 1 cup seedless watermelon diced
  • 1/2 cup onion minced
  • 1 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • a handful of fresh mint and cilantro or both chopped fine
  • 1 small jalapeno pepper diced.

Instructions

  • Slice cucumbers into quarters vertically, and dice the cucumber and place it into a bowl.
  • Chop up the watermelon into small uniform-sized pieces and place them into the bowl with the cucumber.
  • Dice the onion and jalapeno pepper and add them to the bowl with the cucumbers and watermelon.
  • Chop up the herbs and stir them into the salsa.
  • Mix the lime juice and oil together and pour over all; gently stir

Notes

Cucumber watermelon salsa can be made up to a day ahead of time and stored in the refrigerator.
Store leftover salsa in the refrigerator for up to three days.
Change up the fruit, and try using cantelope or honedew melons

    Nutrition

    Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 187mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 0.3mg

    Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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