Watermelon Avocado Salsa Recipes

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CONTEST-WINNING WATERMELON SALSA



Contest-Winning Watermelon Salsa image

"I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and bee hives." -Carolyn Butterfield of Lake Stevens, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 11

2 cups seeded finely chopped watermelon
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
2 tablespoons honey
1 teaspoon lime juice
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. , Refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

TUNA TACO SEVICHE STYLE WITH AVOCADO-WATERMELON SALSA



Tuna Taco Seviche Style with Avocado-Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 22

8 ounces sushi grade tuna steak, cut into 1/2-inch cubes
1/4 cup lemon juice
1/4 cup lime juice
1/2 teaspoon serrano pepper, minced
Salt and freshly ground black pepper
1 cup 1/2-inch cubed seedless watermelon
1/2 cup cubed ripe avocado
1/2 cup chopped red onion
2 cloves garlic, minced
1/3 cup chopped parsley leaves
1/3 cup chopped cilantro leaves
1/3 cup lime juice
1 teaspoon finely chopped serrano pepper
1 teaspoon finely minced jalapeno pepper
Salt and freshly ground black pepper
1/3 cup vegetable oil
2 ounces premium tequila
1 package flour tortillas
1/3 cup grated white cheddar
1 tablespoon sour cream
1 cup shredded iceberg lettuce
1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter)

Steps:

  • To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.
  • To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes.
  • To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides.
  • To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.

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