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

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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