Watermelon Avocado Salsa Recipes

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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.

WATERMELON AVOCADO SALSA



Watermelon Avocado Salsa image

This is a recipe that I made up one night with a friend. We put it over mahi-mahi, but it would work well over grilled chicken breast. Enjoy!

Provided by Christina Slay

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 25m

Yield 5

Number Of Ingredients 7

2 cups diced seeded watermelon
1 avocado - peeled, pitted, and diced
¼ cup diced red onion
2 tablespoons lemon juice
½ habanero pepper, seeded and minced
1 ½ teaspoons dried parsley
¼ teaspoon salt, or to taste

Steps:

  • Combine watermelon, avocado, onion, lemon juice, habanero pepper, parsley, and salt together in a bowl; refrigerate until chilled, about 15 minutes.

Nutrition Facts : Calories 88 calories, Carbohydrate 9.4 g, Fat 6 g, Fiber 3.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 120.8 mg, Sugar 4.6 g

AVOCADO SALSA



Avocado Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

Steps:

  • Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

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

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

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

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

TOMATO & AVOCADO SALSA



Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 7

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

  • In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

WATERMELON, RADISH AND AVOCADO SALAD



Watermelon, Radish and Avocado Salad image

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Lidey Heuck

Categories     salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
1 cup very thinly sliced radishes (4 to 5 radishes)
1 large shallot, thinly sliced
4 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 1/2 ounces baby arugula (about 4 cups)
2 firm-ripe avocados, halved, pitted and diced
1/3 cup torn fresh mint or basil leaves
Shaved ricotta salata (optional)

Steps:

  • Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
  • Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

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