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;