When it comes to vegan condiments, you can’t go wrong with classic tomato salsa. Still, we can’t help but drool over delicious variations made with unconventional ingredients.
Take this watermelon salsa recipe, for example. Featuring a mix of juicy watermelon, crispy cucumber, and raw red onion, this healthy salsa embodies the best of the summer season.
It’s also marinated in lime juice, giving it a irresistible tangy taste. Add in salt, cilantro, and jalapeño pepper (to taste, of course) and you’ve got a mouthwatering vegan summer dip.
Enjoy this homemade watermelon salsa with tortilla chips, pita bread, or tacos, like our Crispy Cauliflower Tacos. You can also enjoy it as a side with our Beyond Mexican Street Corn Burgers.
Table of Contents
Key Ingredients
- Watermelon. Make sure to remove the seeds before preparing this dish.
- Cucumber. Watermelon and cucumber is a classic pairing, and this salsa is no exception.
- Cilantro. Fresh cilantro brings in a bright, citrus-like flavor. Not a fan of the herb? Feel free to skip it.
- Lime juice. For best results, use freshly squeezed lime juice.
- Salt. Salt will help bring out the watermelon’s natural sweetness.
How to Make Watermelon Salsa
Once you’ve cut and prepared your produce, this salsa will come together in about 5 minutes. For the full ingredients list, check out the recipe card at the bottom of this post:
1. In a large bowl, combine all the ingredients. Taste and add more salt, black pepper, or lime juice as needed.
2. To serve, use a slotted spoon. Enjoy with tortilla chips, tacos, or burritos.
Recipe Tips, Variations, and Substitutions
- Add mango. For even more flavor and color, mix in finely diced mango.
- Skip the jalapeño. Not a fan of spicy flavor? Omit the jalapeño.
- Add sugar. If your watermelon isn’t very sweet, sprinkle in a bit of white sugar to brighten up the salsa.
- Toss in red bell peppers. Deseeded and diced bell peppers will lend a delicious crunch.
- Use a slotted spoon. Both watermelon and cucumber are rich in water. To avoid soggy food, be sure to use a slotted spoon when serving this salsa.
- Save the juices. Use the leftover juices to make salad dressing by whisking it olive oil. You can also try using it to make a watermelon or cucumber gazpacho.
How to Store Leftovers
Store leftover salsa in an air-tight container in the refrigerator. Eat it within 3 days.
Serving Suggestions
- Crispy Cauliflower Tacos — Top off these cauliflower tacos with fresh watermelon salsa.
- Jackfruit Carnitas — These jackfruit carnitas take just 25 minutes to make.
- Beyond Mexican Street Corn Burgers — For a hearty meal, pair your salsa with this burger recipe.
Cucumber Watermelon Salsa
Ingredients
- 4 cups watermelon deseeded and finely diced
- ½ cup red onion diced
- 1 cucumber peeled, deseeded, and diced
- 1 jalapeño deseeded and diced
- 4 tablespoons lime juice about 2 limes
- ¼ cup fresh mint roughly chopped
- ½ cup fresh cilantro roughly chopped
- ½ to 1 teaspoon salt
- ½ teaspoon ground black pepper
- Tortilla chips for serving
Instructions
- In a large bowl, combine all the ingredients. Taste and add more salt, black pepper, or lime juice as needed.
- To serve, use a slotted spoon. Enjoy with tortilla chips, tacos, or burritos.
Notes
- For even more flavor and color, mix in finely diced mango.
- If your watermelon isn’t very sweet, sprinkle in a bit of white sugar to brighten up the salsa.
- Both watermelon and cucumber are rich in water. To avoid soggy food, be sure to use a slotted spoon when serving this salsa.
- Use the leftover juices to make salad dressing by whisking it olive oil. You can also try using it to make a watermelon or cucumber gazpacho.
- Store leftover salsa in an air-tight container in the refrigerator. Eat it within 3 days.
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About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
