Recipe courtesy of Haylie Duff

Watermelon Pico de Gallo

Name: Watermelon Pico de Gallo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 cups seeded and cubed watermelon; 1 cup fresh cilantro, roughly chopped; 1 cup cubed pineapple; 1 cucumber, peeled, seeded and chopped; 1 jalapeno, seeded and chopped; 1 lime, juiced; 1 heirloom tomato, chopped; 1 teaspoon sea salt, plus to taste; 1/2 teaspoon cayenne; 1/2 teaspoon black pepper, plus to taste; 1/4 cup pine nuts, roughly chopped

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Level: Easy

Total: 1 hr (includes chilling time)
Active: 30 min

Yield: 6 servings

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Ingredients

2 cups seeded and cubed watermelon

1 cup fresh cilantro, roughly chopped

1 cup cubed pineapple

1 cucumber, peeled, seeded and chopped

1 jalapeno, seeded and chopped

1 lime, juiced

1 heirloom tomato, chopped

1 teaspoon sea salt, plus to taste

1/2 teaspoon cayenne

1/2 teaspoon black pepper, plus to taste

1/4 cup pine nuts, roughly chopped

Directions

In a food processor, place the watermelon, cilantro, pineapple, cucumber, jalapeno, lime juice, tomato, sea salt, cayenne and black pepper. Pulse to the desire salsa consistency, then transfer to a bowl. Stir in the pine nuts. Adjust the salt and pepper to taste. Chill for 30 minutes. Serve cold.

Recipe courtesy of Haylie Duff