“Happiness is chips & salsa.” -Anonymous

If that quote is true, then this seasonal spin to salsa is next level happiness.

This was my first time making a watermelon-base salsa thanks to my friends Ralph & Angie over at Fallow Ground Farms, and I’ve got to say, this stuff turned out epic and it’s so easy to make as a summertime salsa.

Think:  traditional salsa with all the typical ingredients we find and love, but rather than tomato-base, we do watermelon-base.  Added my own spin to it with small cubed avocado as well because watermelon + avocado = happy taste buds.

Recipe-friendly:

• paleo
• raw food
• vegetarian/vegan
• gluten-free/grain-free
• nightshade (utilizing watermelon rather than tomato)
• dairy-free
• ReBoot protocol week 1+

and the perfect addition to any 4th of July festivities this weekend!

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INGREDIENTS

1 large watermelon (4 cups, diced small – see pics below)

1 1/2 cup avocado, diced small (1 large avo)

1 cup cilantro, chopped

1/3 cup red onion, minced

1/4 cup lime juice (2 limes)

1/2 teaspoon pink salt

1/4 teaspoon ground pepper

1/4 teaspoon garlic powder

Optional:  add some minced jalapeno for a heat kicker

METHOD

1.  Cut the watermelon in half then quarter it.  Remove all the rind.

note: if you want to use the hollowed watermelon shell as a serving bowl (see #5 below)  then only do this 1st step with one half of the watermelon, and carefully remove the fruit from the second half to keep the bowl/rind intact.

2.  Slice watermelon into small slices, then dice into small chunks (see picture above)

3.  Prep the other ingredients (see picture below)

4.  Add all ingredients to a bowl including the seasonings and gently mix everything together and serve. 

Easy, right?

5.  Optional:  If you want to take the presentation of the salsa to the next level, hollow out a watermelon half and serve the salsa in the watermelon shell (cut a small slice at the round end so it has a flat base, this will keep the “salsa bowl” level and not falling over) 

Serve with your favorite chips or even meal prep this salsa to add on top of fish or fish tacos, chicken dishes, or even a big heap on top of a salad would be tasty.

I have veggie chips pictured with the salsa, including some of my favorite by Jackson’s Honest (they use coconut oil for frying which is much more heat tolerant than vegetable oil).  Definitely a certified nutrition you can trust option when it comes to chips.

Enjoy!

Questions?  Ask below!