Watermelon salsa is refreshing, flavorful and will be the hit of the summer! Serve it with tortilla chips for a vegan and gluten free snack or serve it over chicken, fish or tacos for a delicious meal!
I first made this watermelon salsa in the summer of 2015 to serve on top of chorizo tostadas, but after making it too many times to count this summer as a party and picnic snack, I had to give the recipe it’s own post on the blog!
I made this recipe three times 4th of July weekend and by the third time, I learned my lesson and doubled the recipe!
This watermelon salsa is a light, fresh and flavorful side dish when served with chips, but I can also tell you that it’s incredible served over grilled chicken or baked salmon, and on top of chorizo tostadas or mahi mahi fish tacos!
Needless to say, I’ve found every possible way to eat this watermelon salsa every week of the summer and I highly recommend you do the same! 😉
- 2 cups diced watermelon
- 1 cup cherry tomatoes (quartered)
- ½ cup red onion (diced)
- 2 serrano peppers (de-seeded & minced)
- 1 tbsp fresh mint (chopped)
- 1 tbsp fresh cilantro (chopped)
- ½ tsp lime zest
- ¼ cup lime juice
- ½ tsp black pepper
- ½ tsp salt
Add the watermelon, tomatoes, onion and serrano peppers to a large bowl.
Add the mint, cilantro and lime zest.
Add the lime juice, salt and pepper. Toss to combine.
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