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Watermelon and Basil Salsa

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Watermelon and Basil Salsa served in a bright yellow bowl

~ raw, vegan, gluten-free, nut-free ~

There isn’t one ingredient in this recipe that isn’t refreshing and perfect for a warm day. This salsa is pure summer freshness in a bowl. Well, I suppose the jalapeño could really warm things up if mishandled but let’s stay on the positive side of things.

I actually created this recipe to pair up with my Watermelon Bliss Coconut Crackers, which worked out to be a wonderful match. This salsa could easily be enjoyed as a side salad.  It pairs well with a spoon too. hehe


yields 3 1/2 cups


  1. Dice the watermelon. cucumber, mango, onion, and jalapeño.  Place in a medium-sized bowl.
    • Please wear gloves when cutting up the jalapeño.  Their oils are invisible but can be painful.  Don’t touch any other place on your body before washing your hands after handling it.
  2. Zest the lime, then add to the bowl along with the lime juice.  It is best to zest the lime before cutting it.
  3. Add the agave, basil leaves, garlic, and salt.  Gently toss everything, making sure everything gets well coated.
  4. Store left-overs in the fridge for 2-3 days.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).

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