Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.
Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.
Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.
If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source
You may like some more watermelon recipes on this blog.
2. Watermelon cantaloupe mint smoothie
6. Mocktail with watermelon and Fanta
7. litchi watermelon date peach Tulsi and almond smoothie
8. Watermelon cooler with Tulsi and Aloe Vera
Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.
I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.
Recipe
Watermelon – 2 cup, scooped or cubed
Sweet corn – 1/2 cup, boiled
Cilantro or coriander leaves – 2 tablespoon, chopped
Green chilli – 1 finely chopped
Cucumber – 1, peeled and cubed
Tomato – 1 cubed
Red onion – 1, chopped
Freshly crushed black pepper – to taste
Dried mint leaves – 2 tablespoon, crushed
Or
Fresh mint leaves – 2 tablespoon, chopped
Orange juice – 1/4 cup
Lemon juice – 1 tablespoon
Rock salt or black pepper – to taste
Method
1. Combine everything in a glass bowl. Mix gently.
2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.
3. Garnish with cilantro or coriander leaves or mint leaves.
4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.
Notes
1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.
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