I love the vibrant taste and colors of fresh salsa in the summertime. While I typically stick to traditional ingredients like tomatoes, onions, peppers, and garlic, I find this fruity variation very refreshing and oh-so-delicious! On that note, you may want to make a double-batch, just sayin'. It is versatile, so use the combination of fruits that sound good to you. This dish is perfect for spooning over seasoned, grilled boneless/skinless chicken (breasts or thighs) or fish, or enjoying with tortilla chips as a side dish.
Ingredients
- 4 cups of watermelon (or cantaloupe or a combination), 1/2-inch dice
- 4 scallions, finely chopped (white and green parts)
- 1 mango, 1/2-inch dice (or 1/2 cup of diced pineapple or peaches)
- 1 inch knob of fresh ginger, peeled and minced
- 1/2 jalapeno pepper, minced (include seeds for heat, as your taste buds prefer)
- 1/4 cup fresh cilantro, with stems, finely chopped (fresh parsley can also be used)
- Juice of 2 limes or 1 lemon
- 1 avocado, peeled, pitted, and diced
- 3 TBSP olive oil
- 1/2 tsp kosher salt
Directions
- In a large bowl, combine all ingredients except for the avocado.
- Once mixed, gently add in the avocado using a rubber spatula/scrapper.
- Store any leftovers in a covered dish and use within 2-3 days {if it lasts that long}.