Well today was Taco Tuesday! And I had half a seedless watermelon and some leftover pineapple in the fridge that really needed to be used. And it was hot here in Northern California. I mean really hot, like 102 degrees. Even though it was the second official day of Fall, it wasn’t feeling like it, so we went with something quick and cool to prepare. An easy chicken soft taco bar, along with a fruity side salsa/salad. OMG! Loved the combination of watermelon, pineapple, jalapeno, cilantro and lime. We will definitely be making this again!
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Perfect for a warm weather spicy side or topping for a bright and light Mexican themed meal, this salsa can also be served as a side salad. Son Connor also loved it in his chicken tacos, and mixed into a chopped salad we served alongside. It’s super versatile and flavorful.
Ingredients
- 2 cups diced watermelon (quite small dice of maybe 1/4 to 1/2 inch is best)
- 1/2 cup diced fresh or canned pineapple
- 2 tablespoons diced red onion
- 1 medium jalapeno pepper, diced very fine
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 to 2 tablespoons olive oil (we use Il Fiorello Jalapeno-Lime Olive oil)
- 1/2 tsp. kosher salt
- 1/4 tsp granulated garlic
- 1/2 tsp ground cumin
Instructions
- Mix watermelon, pineapple, jalapeno and cilantro in a medium bowl.
- In a small bowl, whisk together lime juice, olive oil, and seasonings.
- Pour lime juice and olive oil mixture over watermelon mixture and stir. Let sit for at least 30 minutes at room temperature, or refrigerate for up to 3 hours. Stir, taste and adjust seasonings as needed before serving.
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