A hollowed-out half-watermelon filled with a refreshing salsa of diced watermelon, tomatoes, cucumbers and red onions. Corn chips surround the watermelon on a white plate. Side dishes include lime wedges, chopped fresh cilantro and a bowl of corn salsa.

Appetizers

Watermelon Salsa

10 to 12 portions

20 minutes

Steal the show at your next potluck with this fresh and unique recipe, served in a watermelon bowl. Delicious and refreshing, this bright, colourful salsa is sure to impress!

INGREDIENTS

1 large watermelon
1 cucumber
1 small red onion
1 jalapeño pepper
1 bunch fresh mint, chopped
1 bunch fresh cilantro, chopped
Juice of two limes
1 tbsp (15 mL) sea salt
8 Mejicano Multigrain tortillas, 10”
¼ cup (60 mL) extra virgin olive oil

STEPS

Preheat oven to 350°F.
Cut tortillas into chip-sized triangles.
Spread chips on a baking sheet. Lightly brush with olive oil and sprinkle with sea salt (save about half of the salt for the watermelon salsa). Bake for 15 minutes, or until chips are lightly toasted and crispy.
Cut watermelon in half.
Scoop the fruit out of the rind and cut into 1 cm cubes. Place in a large bowl.
Chop cucumber, red onion, and jalapeño pepper into small cubes and add to the bowl.
Add chopped mint and cilantro, lime juice and remaining salt.
Stir gently not to break the watermelon cubes.
Divide salsa into the melon halves and enjoy!