While a traditional watermelon salad is great for summer, I knew that I wanted to give the summer fruit a spicy twist, so I went with salsa! Refreshingly sweet, spicy and so scrumptious, this salsa recipe is my new favorite! 
I decided to serve the salsa on top of chorizo tostadas for a delicious balance of flavors and textures. Not only was it super tasty, but it also made one gorgeous dish! 
Ingredients - Watermelon Serrano Salsa
- 2 cups diced watermelon
- 1 cup cherry tomatoes (quartered)
- ½ cup red onion (diced)
- 2 serrano peppers (de-seeded & minced)
- 1 tbsp fresh mint (chopped)
- 1 tbsp fresh cilantro (chopped)
- ½ tsp lime zest
- ¼ cup lime juice
- ½ tsp black pepper
- ½ tsp salt
- 1 lb chorizo
- 4 tostada shells
- ¼ cup queso fresco
- ¼ cup avocado cream sauce
- 1 avocado (de-seeded)
- 1 lime (juiced)
- 1 tbsp fresh cilantro
Add the mint, cilantro and lime zest. 
Add the lime juice, salt and pepper. Toss to combine. 
Place the salsa in the refrigerator. Cook the chorizo in a skillet on the stove over medium high heat for 8-10 minutes, or until cooked through. 
Place the chorizo on the tostada shells, then top with the watermelon salsa and queso fresco. Puree the avocado, lime juice and cilantro, for the avocado cream sauce, in a blender or food processor and drizzle over the tostadas. 
Serve them with a refreshing summer cocktail and dig in! 
The salsa is delicious on these tostadas, but can also be served by itself with tortilla chips for dipping. I'm also thinking that it would be delicious on grilled fish or shrimp tacos! 
Needless to say, this salsa is a new staple on my summer menu! 
Vegetarian Option: Use soyrizo to make this recipe vegetarian. Omit the queso fresco to make it vegan. Gluten Free Option: This recipe is gluten-free when gluten-free chorizo is used. Brands vary, so be sure to check labels to find a chorizo that is gluten-free.Source: http://ladiesblog.net/chorizo-tostadas-with-watermelon-serrano-salsa.html
