Either juice your watermelon and cucumber or blend them individually and strain them each through a sieve to get ¾ cup watermelon juice and ½ cup cucumber juice.
2
In a mixing bowl, add the juices, cucumber, bell pepper, watermelon, shallot, mint, vinegar, and lime. Stir gently to mix all ingredients.
3
If using, stir in the salt.
4
Top with additional lime juice or mint upon serving, if desired.
Chef's Notes
Substitutions Instead of red bell pepper use green, yellow or orange pepper.
Used minced red, yellow or white onion in place of shallots.
Instead of mint, consider cilantro, chive, or basil.
Add more delicious nutrition Add diced radish or jicama.
If you like spicy, throw in some diced jalapeño pepper.
Add some more sweetness with diced, fresh, organic strawberries.
Storage Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
¾cupwatermelon juice (from fresh watermelon)
½cupcucumber juice (from fresh cucumber)
¾cupcucumber (peeled, seeded and diced)
¼cuporganic red bell pepper (diced)
1cupwatermelon (small cubes)
2tbspshallot (minced)
3tbspmint (thinly sliced)
1tbspred wine vinegar
2tbsplime juice (freshly squeezed)
¼tspsalt (optional)
Directions
1
Either juice your watermelon and cucumber or blend them individually and strain them each through a sieve to get ¾ cup watermelon juice and ½ cup cucumber juice.
2
In a mixing bowl, add the juices, cucumber, bell pepper, watermelon, shallot, mint, vinegar, and lime. Stir gently to mix all ingredients.
3
If using, stir in the salt.
4
Top with additional lime juice or mint upon serving, if desired.
