Serve this zingy, refreshing watermelon salsa as a dip or pile on top of cheesy nachos. Deliciously moreish, it makes a lovely, light summer snack
Finely chop 200g watermelon, 2 small shallots and a small bunch coriander. Mix together with juice ½ lime and 2 tbsp olive oil. Season and serve as a dip or pile on top of cheesy nachos.
Recipe from Good Food magazine, July 2017
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