• 2 large cucumbers, peeled, seeded, chopped

• 2 teaspoons salt

• 1 cup diced watermelon, optional

• 1/2 red onion, minced

• Handful fresh basil, chopped

• Handful fresh mint, chopped

• 1/2 small hot pepper (like jalapeno), seeded, minced (keep some seeds if you like it hot)

• 3 tablespoons fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon agave nectar

• Sea salt

1. Place chopped cucumbers in a colander with the salt. Toss to coat evenly. Allow to drain for 30 minutes. Dump cucumbers onto a clean tea towel and squeeze dry, then transfer to a medium bowl.

2. Add the watermelon (if using), onion, herbs, and pepper and mix well. In a small bowl, whisk together the lemon juice, olive oil, and agave nectar. Pour over the salsa and toss to coat. Season with salt (go easy at first since the cukes marinated in salt first). Refrigerate for several hours before serving. Serve with corn chips, pita bread, or leaves of endive.