FROM WATERMELON SALAD TO SALSA

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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.

Ingredients

  • 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

Directions

  • 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.

 

 

 

 

 


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Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

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