Fresh Melon Salsa

Recipe from: The Melon, by Amy Goldman


2 cups melon or watermelon, cut in ¼ inch cubes
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!