Thursday, August 12, 2010

Watermelon Salsa

On Saturday, I purchased a watermelon in preparation for Watermelon Day on August 3rd. My plan was to cut and serve, but Jake found this recipe in the Salt Lake Tribune by MaryJane Butters. I thought it was worth a try, and it was wonderful. We used it to top our dinner of Bell Pepper Corn Tuna Salad. Yum!! I need to run out to the store to get more limes so I can make more of this tasty stuff.

I love how the watermelon looks like tomatoes.

1 cup watermelon cubes (to mimic a tomato look use a melon baller)
1 avocado, peeled and diced
¼ cup finely chopped red onion
4 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
In a bowl, mix all the ingredients together gently. Chill and serve.

Serves 4

The whole melon balls were a bit big if you are eating this with tortilla chips. Half balls are better. The best and fastest is to slice the watermelon, cut around and remove the edge, then dice the fruit. 

Tuesday, August 10, 2010

Bell Pepper Corn Tuna Salad

2 cups frozen corn, thawed  
1  red bell pepper, diced
1/4 cup sliced green onions
1 tsp. chili powder
1/2 tsp. ground cumin
2 cans tuna
optional: lime juice
               lettuce, shredded
               cheese - cheddar, Mexican, etc. . .
               tostadas/corn tortillas

Combine corn, bell peppers, onions, chili powder, cumin, and tuna (lime, cilantro).

Place a tostada on a plate. Top it with lettuce, then add some of the tuna mixture on top. Sprinkle cheese and salsa if you so desire.

We tried it with watermelon salsa. Mmm... tasty.