I love this time of year when there is an abundance of summer fruits and veggies! For the Fourth of July, I carved up a watermelon, cubed it, and added some strawberries and blueberries.
We ate up most of the fruit that day, but I still had a good amount of watermelon left. I looked around to see what other veggies I had lying around in the fridge and found some cucumbers, radishes and green pepper: All the “fixins” for a salad!
Next, I turned those salad ingredients into a salsa and got great reviews from the family.
- 3 cups, seedless watermelon, diced
- 1 cup, green pepper, membrane and seeds removed, chopped
- 1 cup, cucumber, seeds removed, chopped
- 1 cup, radishes, chopped
- 1/4 cup, cilantro, chopped
- 1/2 cup, lemon juice
- 1 tablespoon, canola oil
- 1/2 teaspoon, sugar
- 1/4 teaspoon, salt
- 1/4 teaspoon, black pepper
- Place the watermelon, green pepper, cucumber, radishes and cilantro in a large bowl.
- Mix well with large spoon and set aside.
- In small bowl, put the lemon juice, canola oil, sugar, salt and pepper.
- Combine well and pour over the ingredients in the large bowl.
- Mix with a large spoon and cover with a piece of plastic wrap for one hour.
When ready to serve, stir a few times with a large spoon and then drain any water out that has settled to the bottom. Given that a watermelon contains about 92 percent water, I guarantee there will be at least a little in the bottom of the bowl.
Makes 4-6 servings.