Watermelon salsa with tortilla chips
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Watermelon salsa with tortilla chips
A super quick, relaxed starter that’s perfect for sharing. If you fancy more of a kick, you can add in a finely chopped jalapeño
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
314Kcal
Fat
14gr
Saturates
2gr
Carbs
39gr
Sugars
11gr
Fibre
5gr
Protein
5gr
Salt
1gr
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Ingredients
- 1 x 300g pack diced watermelon
- 1 red or yellow pepper
- 1⁄2 cucumber
- 1 small red onion
- 1⁄2 x 30g pack coriander, finely chopped
- 1⁄3 x 30g pack mint, finely chopped
- juice of 1 lime
- 1⁄4 tsp fine sea salt
- 1⁄4 tsp ground black pepper
- 1 tsp caster sugar
To serve
- 200g plain tortilla chips
Step by step
Get ahead
You can make the salsa up to a day ahead. Cover, store in the fridge until needed and stir well before serving.
- Chop the watermelon and pepper into small chunks, about 1cm cubed, and add to a serving bowl.
- Slice the cucumber in half, lengthways. Scoop out the seeds using a teaspoon and chop the cucumber into small cubes, about 5mm. Add these to the serving bowl.
- Finely chop the red onion and add to the bowl with the chopped coriander and mint, lime juice, salt, pepper and sugar. Toss everything together to combine and serve with tortilla chips on the side for dipping.
