The Girl Who Ate Everything · by Christy Denney★ 4.4 (5)
Watermelon Salsa Recipe
NUTRITION · PER SERVING15M COOK
CAL 2%·PRO 1%
CARBS 8G100% OF CAL
1G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, bright salsa made with watermelon, bell pepper, and jalapeño for a spicy-sweet twist. This summery condiment works well with chips, grilled fish, or as a topping for tacos and other Mexican dishes.
condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 1/2 cups watermelon, diced finely
- 1 small red bell pepper, seeded and finely diced ((about 3/4 cup))
- 1/2 cup chopped cilantro
- 1/4 cup red onion, finely diced
- 1 jalapeno seeded and diced finely
- 1 lime, juiced ((about 1-2 tablespoons))
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 15M
CAL 2%·PRO 1%
CARBS 8G100% OF CAL
1G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 75mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 9mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 75MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.