Minta Spencer shares, "I adapted this recipe from the Pioneer Woman. Love it because it's fresh, crunchy, sweet, salty and tangy. Goes well with so many things and everyone can eat it - it's vegan, gluten-free, and dairy free. It's perfect as an appetizer, salad or with tacos, quesadillas or fish and chicken. It's a great snack and really refreshing. Love that i can get all the ingredients at Trader Joe's so I don't have to shop around. And it only takes about 10 minutes to wash and dice everything up. I grew up in PV and am a mom of 3 boys at Pt. Vicente and PVIS."
1 mini watermelon, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 red onion diced
1 bunch cilantro
1-2 jalapeños, seeded and minced
fresh lime or lemon juice
salt
dice up watermelon, peppers and onion. seed and mince jalapeño peppers. chop cilantro. gently mix together in a bowl. add a few tablespoons of fresh lime/lemon juice and salt to taste. serve w/ tortilla chips.
if you want to make this a few hours in advance, don't add lime/lemon juice and salt until you serve it. once you do it starts to break down immediately.
it'll last in the fridge 1-2 days without lemon juice/salt - but it won't be as crisp. it's really best the same day.
