Salmon and Watermelon Salsa
There’s really only one way to celebrate International Picnic Day and we have the perfect recipe for you! This Salmon and Watermelon Salsa is fresh, flavourful and can be made in no time.
1 can (170g) Gold Seal Wild Sockeye Salmon ( Skinless / Boneless ), drained
1/4 cup fresh mint, finely chopped
1 can (540ml) green beans,
1/2 cup red pepper, finely diced
1 cup seedless watermelon, finely diced
1/2 cup carrots, finely sliced
1/2 tsp chipotle powder
1/4 cup extra virgin olive oil
juice of one lime
salt and pepper to taste
- In a large bowl combine all ingredients and mix well.
- Place in the refrigerator for 1-6 hours before serving.
Tips and Tricks
Be light on the salt and pepper before refrigerating. You can always add more before serving, if needed.