Watermelon Crunch Salsa

2014-12-30
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Recipe by watermelon.org

Enjoy the contrasting flavors in this festive salsa with fresh vegetable dippers, tortilla chips, or as an accompaniment with grilled fish or seafood.

Ingredients

  • 4 cups 1/4 inch cubed seedless watermelon
  • 2 cups 1/4 inch cubed jicama
  • 1 cup 1/4 inch cubed carrots
  • 2 cups minced purple cabbage
  • 1 cup minced sweet yellow banana or bell peppers
  • 1/4 cup minced fresh parsley
  • 6 limes (juice from the fresh squeezed limes)
  • dash of sea salt for taste

 

Instructions

Step 1

Prepare each ingredient and toss together just before serving.

Step 2

Enjoy salsa as desired and refrigerate leftovers.

Tip: Scoop out 1/4 or 1/2 of watermelon shell (depending on melon size) and use as a serving dish for the salsa.

The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.

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