• Melon Salsa

    • 3 cups watermelon (seedless, if available), diced
    • ½ cup yellow and orange bell pepper, diced
    • 2 tablespoons freshly squeezed lime juice
    • 1 tablespoon cilantro, chopped
    • 1 tablespoon green onion, chopped
    • 1 tablespoon jalapeno, finely chopped
    • Kosher salt and black pepper to taste

    Combine all ingredients. Cover and refrigerate 1 hour. Serves 6.

    SecondsCount thanks University of Florida nutritionist Natasha Parks for sharing this recipe.

    *Source: Extension Family and Consumer Sciences Program, Duval County Cooperative Extension Service, Jacksonville, Florida. Reproduced with permission.