Ahh back in Shanghai. Back to wet markets, back to living with only a stovetop, and back to great friends! And ya know what's in season right now? Watermelon salsa. Well, watermelons, and tomatoes are. Man, salsa is the best, isn't it? Put it on literally almost anything to make it taste a billion times better. Fresh salsa I could eat with a spoon. Here's a really refreshing spring time salsa that I really enjoy using as a bruschetta topping. This was enough to make about 2 cups worth.
I N G R E D I E N T S
Tomato 1
Cucumber 5 inches
Red Onion .25 cup diced
Watermelon .75 cup diced
Cilantro 1 small hand full
Lemon .5
Salt n' Peppa
D I R E C T I O N S
Cut the tomato into sections and remove the seeds.*
Dice the tomato deseeded tomato sections, cucumber, red onion into pieces a but smaller than a squared centimetre.
Dice the watermelon into smaller cubes than the other veggies
Add all to a bowl
Roughly chop up the cilantro and add to bowl
Squeeze the juice of half a lemon over all the veggies and mix well
Top with salt n' peppa to taste
*I keep the seeds from the tomato to mix into eggs or other foods.
Mix the salsa with eggs to make a freshy omelette to top avocado toast with it!
I N G R E D I E N T S
Tomato 1
Cucumber 5 inches
Red Onion .25 cup diced
Watermelon .75 cup diced
Cilantro 1 small hand full
Lemon .5
Salt n' Peppa
D I R E C T I O N S
Cut the tomato into sections and remove the seeds.*
Dice the tomato deseeded tomato sections, cucumber, red onion into pieces a but smaller than a squared centimetre.
Dice the watermelon into smaller cubes than the other veggies
Add all to a bowl
Roughly chop up the cilantro and add to bowl
Squeeze the juice of half a lemon over all the veggies and mix well
Top with salt n' peppa to taste
*I keep the seeds from the tomato to mix into eggs or other foods.
Mix the salsa with eggs to make a freshy omelette to top avocado toast with it!