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Close up of Watermelon Cucumber Salsa on a chip and in a bowl below it
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5 from 7 votes

Watermelon Cucumber Salsa Recipe

Watermelon Cucumber Salsa Recipe is the essence of summer! It's sweet, cool and refreshing -- and it can be served as a snack with chips or alongside grilled chicken or fish for a fabulous dinner al fresco!
Makes about 3 cups
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers and Hors d'Oeuvres
Cuisine: American
Keyword: summer dinner party, good for summer bbq
Servings: 12
Calories: 13kcal
Author: Valentina K. Wein

Ingredients

  • 2 cups watermelon, cut into a small dice
  • 1 cup cucumber cut into a small dice, peel & seed first
  • ⅓ cup finely sliced scallions, white and green portions
  • ¼ cup fresh cilantro, washed, dried, finely chopped
  • 2 tablespoons very finely chopped jalapeño, washed, dried, seeded first
  • ⅛ teaspoon cayenne pepper
  • salt, freshly ground black pepper and sugar to taste
US Customary - Metric

Instructions

  • Gently combine all of the ingredients together in a medium-sized mixing bowl. Season to taste with salt, pepper and sugar. (Here's How to Season to Taste.)
    Keep the salsa covered in the refrigerator until you're ready to serve!

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.1mg