Fresh Melon Salsa

Recipe from: The Melon, by Amy Goldman


2 cups 1/4 inch cubes melon or watermelon

1/4 cup finely chopped red onion

3/4 cup finely chopped cucumber

3/4 cup chopped cilantro

2 tablespoons fresh lime juice

1 medium serrano chile, stemmed, seeded and thinly sliced

1 tablespoon extra virgin olive oil

1/2 teaspoon fine sea salt


In a large bowl, gently stir together all of the ingredients. Serve immediately or cover and refrigerate up to 2 days. Great with chips or as a topping for fish or chicken!

meal or course
buffet, dinner, first course, hors d'oeuvre, lunch, side, snack, vegetable dish