Watermelon Salsa
Yield
1 batchPrep
30 minCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
watermelon
|
*
|
| 1 | bunch |
cilantro
|
*
|
| 1 | cup |
balsamic vinegar
|
|
| 1 | each |
red onion
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
watermelon
|
*
|
| 1 | bunch |
cilantro
|
*
|
| 237 | ml |
balsamic vinegar
|
|
| 1 | each |
red onion
|
|
Directions
Halve the watermelon, scoop out meat.
Seed (this took forever!) cut up into presentable pieces, not too big.
Save one of the halves to serve the salsa in.
Reserve some of the watermelon juice. Chop cilantro (watch out for stems!) Chop onion.
Amounts will depend on size of the watermelon.
Mix everthing gently in a large bowl or container, chill, serve in watermelon shell, if you like.
