Fresh-cut summer melon is best, but precubed melon will work in a pinch. Spoon this over grilled pork chops or fish, or serve it with tortilla chips for a twist on salsa.
1 cup finely chopped watermelon
2 tablespoons finely chopped seeded jalapeo
2 tablespoons thinly sliced fresh mint
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Added sugars 0g
Calcium 1% DV
Potassium 1% DV
How to Make It
Stir together finely chopped watermelon, finely chopped seeded jalapeño, thinly sliced fresh mint, minced shallot, white wine vinegar, extra-virgin olive oil, and kosher salt in a medium bowl. Let stand at least 5 minutes before serving.
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