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Watermelon-Cucumber Salsa with Mint Recipe
Photo by: Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 1/2 cups diced and seeded watermelon
1 cup diced, peeled cucumber
2 tablespoons minced red onion
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
Instructions
1 cup diced, peeled cucumber
2 tablespoons minced red onion
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1. Combine all ingredients in a medium bowl. Yield: 2 cups.
Nutritional Information
Per (1⁄3-cup) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 2g carbs., 0g fiber, 200mg sodium.
Recipe by Jean Kressy, a food writer in Ashburnham, Mass.
Recipe by Jean Kressy, a food writer in Ashburnham, Mass.
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