A hearty thank you to Judy from Independence, Ohio for sharing this E-2-licious Watermelon Salsa. Down here in Austin, Texas the temperatures are already in the mid-90′s and it’s gonna get close to 100 by the weekend. This cool and light salsa will be a real winner as a complement to healthy chips, breakfast tacos, migas especiales, enchiladas, or portobello mushroom fajitas. A big E2 shout out and thank you to Judy!!!
Rip, the vegetarian lasagna is great. I’ve experienced GI problems for months now (partly lactose-intolerant), so decided to fix the lasagna and freeze it in sections for a series of meals. It was so good I ate nothing but that for a week. My stomach felt so good after eating it, it was satisfying and delicious.
But, I’m here to give you a recipe I came across that your buddies are sure to like. I took it down to Independence Fire Station 2 and they enjoyed it.
WATERMELON SALSA
2 cups fiinely chopped:
watermelon
cantaloupe
canned pineapple chunks
strawberries
2 (or more) seeded jalapenos
1 bunch green onions
1 small yellow pepper
1 small red pepper
3 peeled kiwi
Mix together and chill at least 4 hours. DRAIN before serving.
I served it with chips and the salt was a perfect complement to the sweet. Make sure you chop all this stuff FINELY.
Hope you enjoy.
Judy Sturgess
Independence MO
A watermelon and cherry tomato salad with cilantro. I can't wait to try the watermelon salsa!!!
