Watermelon and Green Peppercorn Salsa

Recipe from Marilou Suszko, author, teacher, and host of the cooking segments on PBS, Our Ohio.

3 Tbsp minced red onion
4 cups fresh, seedless watermelon, cut into small cubes
1/4 cup freshly squeezed lime juice
2 Tbsp dried green peppercorns, coarsely crushed
1/4 cup freshly chopped cilantro
Dash of Cayenne pepper
Sea salt, to taste

Combine all of the ingredients in a medium bowl. Cover and

refrigerate for up to three hours. Toss before serving. Enjoy as a side dish to complement spicy grilled chicken or seafood.

Makes 4–6 servings
Prep Time: 30 Minutes

Per serving: 52 calories; 1g total fat; 0g saturated fat; 0mg cholesterol; 6mg sodium; 12g total carbohydrates; 1g dietary fiber; 1g protein;

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