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Watermelon Salsa with Wonton Chips

We love to feature summer produce in this salsa of avocado, watermelon and raspberries. Take it to a get-together and the bowl will come back empty. —Paula Marchesi, Lenhartsville, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 cups (48 wonton chips)


  • 24 wonton wrappers, halved diagonally
  • Cooking spray
  • 1 medium ripe avocado, peeled and finely chopped
  • 1 cup finely chopped seedless watermelon
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh raspberries


  • Preheat oven to 400°. Arrange wontons in a single layer on two greased baking sheets; spritz with cooking spray. Bake 4-6 minutes or until golden brown. Cool completely on wire racks.
  • In a small bowl, combine avocado, watermelon, beans, corn and cilantro. In another bowl, whisk vinegar, oil, lime zest, salt and pepper until blended. Drizzle over avocado mixture; toss lightly to coat. Top with raspberries. Serve with wonton chips.
Nutrition Facts
1/4 cup salsa with 4 chips (calculated without raspberries): 145 calories, 6g fat (1g saturated fat), 2mg cholesterol, 278mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 4g protein.
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