Minutes Prep time: 20
Minutes Total time: 50
Servings: 8
Difficulty: Intermediate
2 cups diced watermelon
1 cup fresh blueberries
3 tablespoons finely diced shallots
1-1/4 cups diced plum tomatoes
1/2 cup Birds Eye® Sweet Kernel Corn, cooked and cooled
1 jalapeño pepper, seeded and finely chopped
1 lime zested and juiced (about 2 1/2 tablespoons)
1/2 cup fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon chili-lime seasoning, optional
1 large avocado, pitted, peeled, diced
1 bag (12 oz each) Frontera® Lime and Sea Salt Tortilla Chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 173 mg | 17% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 0 | |
| Total Fat | 15 g | 23% |
| Iron | 2 mg | 12% |
| Calories | 295 kcal | 15% |
| Sodium | 406 mg | 17% |
| Protein | 5 g | 9% |
| Saturated Fat | 1 g | 3% |
| Sugars | 5 g | 0 |
| Vitamin C | 20 mg | 33% |
Stir together watermelon, blueberries, shallot, tomatoes, corn, jalapeño, lime zest and juice, cilantro, salt, and chili seasoning, if using, in a medium bowl.
Cover and refrigerate 30 minutes to allow flavors to develop.
Just before serving, fold in diced avocado. Serve fruit salsa with lime tortilla chips.
Watermelon Blueberry Pico Fruit Salsa
