Recipes Health Conditions Inflammatory Conditions Watermelon Cucumber Pico de Gallo By Dana Angelo White, MS, RD, ATC facebook twitter linkedin instagram Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Dana Angelo White, MS, RD, ATC Medically reviewed by Medically reviewed by Richard Fogoros, MD on August 09, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Review Board Richard Fogoros, MD Updated on September 20, 2019 Print Dana Angelo White (3 ratings) Total Time: 10 min Prep Time: 10 min Cook Time: 0 min Servings: 6 (1/2 cup each) Nutrition Highlights (per serving) 35 calories 2g fat 5g carbs 1g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (1/2 cup each) Amount per serving Calories 35 % Daily Value* Total Fat 2g 3% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 195mg 8% Total Carbohydrate 5g 2% Dietary Fiber 1g 4% Total Sugars 4g Includes 0g Added Sugars 0% Protein 1g Vitamin D 0mcg 0% Calcium 10mg 1% Iron 0mg 0% Potassium 101mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. It doesn’t get more refreshing than this no-cook watermelon salsa. It's crunchy, sweet, and juicy, with an unexpected freshness from mint. Not only is this pico de gallo packed with vitamin C, you'll also find inflammation fighting antioxidants like lycopene. This salsa is the perfect condiment for fish, chicken, pork, or grilled vegetables. Break out the knife skills—dice the vegetables into small cubes for taco-riffic texture. Ingredients 2 cups diced watermelon 1 kirby cucumber, finely chopped ¼ small white onion, thinly sliced 1 tablespoon jalapeno pepper, finely chopped ½ teaspoon kosher salt 2 teaspoons olive oil ½ lime, juiced 1 tablespoon fresh mint, chopped Preparation In a medium bowl, combine watermelon, cucumber, onion, and jalapeno pepper. Season mixture with salt, olive oil, and freshly squeezed lime juice. Mix well to combine. Gently mix in fresh mint. Allow to sit at room temperature for ten minutes before serving. Serve with tortilla chips or alongside salads, sandwiches, wraps, tacos, and burritos. Ingredient Variations and Substitutions Any kind of melon will work well for this recipe so pick your favorite color, texture, and flavor. If you think you don’t like mint, try it anyway—you’ll be shocked at how much delicious flavor it adds to this dish. If you do try it and truly decide it’s not the perfect addition to this recipe, omit entirely or replace with cilantro or parsley. Cooking and Serving Tips Allowing the ingredients to sit for ten minutes really allows the flavors to develop. You can prepare the salsa up to an hour in advance and keep at room temperature. If you prefer to make the recipe further ahead, store in the refrigerator. Thinly slicing the onion helps to ensure big chunks of onion won't overpower the rest of the ingredients. The salsa will be slightly watery. Watermelon and cucumbers have a high water content (which also makes them excellent for hydration) and salting the mixture will draw out even more water. This liquid becomes part of the flavorful mixture, so there's no need to drain. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit