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Watermelon & Cucumber Pico De Gallo
Chef Tripti
My summer version of Pico de Gallo with watermelon and cucumber
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Appetizer, barbecue, Dip, Salad, Side Dish, Snack
Cuisine
Mexican
Equipment
Digital scales
Microplane
Ingredients
845
gms
Watermelon
400 gms after removing skin and rind
250
gms
Cucumber
50
gms
Red onion
50
gms
Serrano chillies
1
Lime
1
teaspoon
Sea salt
20
gms
Fresh coriander
Instructions
Remove the skin/rind from the watermelon and save it for another recipe. Dice the red flesh into small dice.
Cut the cucumber into half horizontally and then half lengthwise, then cut each side lengthwise in half again. Remove the seeds. Cut into small dice.
Finely dice the red onion.
Cut the chillies in half lengthwise and remove the seeds. Finely dice the chillies.
Wash and pat dry the coriander, finely chop the stems, and roughly chop the leaves.
Add all the ingredients except the coriander into a bowl—season with salt.
Zest the lime into the bowl and squeeze the juice into the bowl. Mix well to combine.
Finally, add the chopped coriander and mix well again.
Serve immediately with tortilla chips or as you desire.
Keyword
Cucumber, Glutenfree, Pico de Gallo, Summer dips, Summer sides, vegan, Watermelon
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