Name: Watermelon Cucumber Pico de Gallo
Prep time: 10 min
Total time: 10 min
Yield: 6 (1/2 cup each)
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

Watermelon Cucumber Pico de Gallo

Dana Angelo White, MS, RD, ATC

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(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

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.

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