Cucumber Watermelon Salsa Recipes

WATERMELON AND CUCUMBER SALSA

Watermelon and Cucumber Salsa image

The combo of watermelon and cucumber may sound unusual—it tastes anything but! Eat the salsa with chips, or serve it as a topper with hot dogs or chicken tacos for a refreshing change of pace. -Suzanne Curletto, Walnut Creek, California

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 7

Ingredients

1-1/2 cups seeded chopped watermelon
3/4 cup finely chopped cucumber
1/2 cup finely chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

In a small bowl, combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic exchanges

WATERMELON SALSA

Watermelon Salsa image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving

Steps:

Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.

SMASHED CUCUMBER AND WATERMELON SALAD

Smashed Cucumber and Watermelon Salad image

Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It's a bright summer salad that hits all the flavor receptors.

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 firm English cucumbers (about 28 ounces total)
Kosher salt
3 tablespoons neutral oil, such as vegetable, canola or grapeseed
1 large shallot, thinly sliced into rings (about 1/2 cup sliced)
2 limes, zested, plus 3 tablespoons lime juice
1 tablespoon Chinese black vinegar, such as Chinkiang vinegar
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon sugar
1 1/2 teaspoons toasted sesame seeds
1 red Thai chile or any small red chile, finely minced (See Cook's Note)
1/2 small seedless watermelon, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds or 3 cups)
1/2 cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish
1/2 cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish

Steps:

Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

WATERMELON SALSA

Watermelon Salsa image

Provided by Steven Raichlen

Categories Condiment/Spread Fruit Ginger Side No-Cook Picnic Honeydew Watermelon Cucumber Summer Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

1/4 cup fresh lime juice
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon or cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeño chilies

Steps:

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)

CUCUMBER WATERMELON SALSA

Cucumber Watermelon Salsa image

Cool down on a hot summer day with this refreshing Cucumber Watermelon Salsa. Watermelon takes a walk on the savory side in this cucumber watermelon salsa made with red onion, fresh mint and cilantro.

Provided by My Food and Family

Categories Home

Time 10m

Yield 32 servings (2 tablespoons each)

Number Of Ingredients 8

Ingredients

3 cups cubed watermelon
1 seedless cucumber - peeled and cubed
1 fresh jalapeño pepper - seeded and minced
1 small red onion - cubed
1/4 cup fresh cilantro - torn
1/4 cup fresh mint - torn
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
juice 1/2 lime lime

Steps:

Into a medium-large bowl add: watermelon, cucumber, jalapeno, onion, cilantro, mint, dressing and lime juice.
Toss to combine.
Season to taste prior to serving.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHUNKY WATERMELON SALSA

Chunky Watermelon Salsa image

Categories Condiment/Spread Fruit Low Cal Low Sodium Wheat/Gluten-Free Watermelon Summer Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 lime
2 cups 1/2-inch pieces seeded watermelon
1 cup 1/2-inch pieces seeded peeled cucumber
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
2 teaspoons minced seeded jalapeño chili
1 teaspoon sugar

Steps:

Using small sharp knife, cut peel and white pith from lime. Cut lime into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate at least 30 minutes. (Can be prepared 2 hours ahead. Keep refrigerated.) Serve chilled.

CUCUMBER-WATERMELON SALAD

Cucumber-Watermelon Salad image

This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time.

Provided by RHOV

Categories Salad Fruit Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 5

Ingredients

6 cups cubed seeded watermelon
4 cups cubed English cucumber
1 teaspoon salt
1 tablespoon white sugar
½ cup balsamic vinegar

Steps:

Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 11.9 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.9 g, Sodium 237.6 mg, Sugar 9.6 g

WATERMELON SALSA

Watermelon Salsa image

From Kansas City Missouri, Pat Bremson relates, "This salsa is so good, I could just eat it with a spoon! It's wonderful over fish or chicken."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 6

Ingredients

4 cups seeded chopped watermelon
2 tablespoons lime juice
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 teaspoons finely chopped jalapeno pepper
1/8 teaspoon salt

Steps:

In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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