All you need:
2 c. diced strawberries
2 kiwi, peeled, quartered and thinly sliced
1/4 c. chopped red onion
1 jalapeno pepper, seeded and finely chopped*
1 tbsp chopped fresh mint
1 tbsp fresh lime juice
1 (3 pound) seedless watermelon
1/2 tsp kosher salt
1/4 tsp Hy-Vee black pepper
1/3 c. Hy-Vee Select traditional feta cheese crumbles
All you do:
For salsa, in a bowl combine strawberries, kiwi, red onion, jalapeno pepper, mint and lime juice. Cover and refrigerate until ready to serve.
Preheat grill to direct heat over medium-high heat.
Cut watermelon into one-inch-thick slices; discard ends. Place watermelon slices on grill rack. Grill about 2 minutes or until watermelon is lightly seared, turning once halfway through grilling.
Remove watermelon slices from grill. Sprinkle with salt and pepper. Cut each slice into 6 wedges. Transfer wedges to a serving platter; top with salsa and cheese.
*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with chile peppers, wear hand protection.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 0.5g
Trans fats: 0g
Daily nutritional values:
15% vitamin A
70% vitamin C