Is your melon a tad underripe? Use it in a savory salad or a fresh salsa like this one.
The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Time: 10 minutes
1 cup diced melon (try cantaloupe, honeydew, and/or watermelon)
1 cup diced tomato
1/4 cup finely diced red or white onion
1 serrano pepper, seeded and minced
1 Tbs. red wine vinegar
1/8 tsp. kosher salt
- In a medium bowl, combine the melon, tomato, onion, and pepper.
- Toss with the vinegar.
- Season with the salt.
Makes 2 cups.
Per serving (1/4 cup):
- Calories: 15
- Total fat: 0 g
- Sat fat: 0 g
- Carbs: 3 g
- Fiber: 1 g
- Total sugar: 2 g
- Added sugar: 0 g
- Protein: 0 g
- Sodium: 35 mg
Photos: akepong/stock.adobe.com (honeydew), dasuwan/stock.adobe.com (cantaloupe), Kate Sherwood & Jennifer Urban/CSPI (salsa).
The recipe in this post first appeared in the May 2018 issue of Nutrition Action Healthletter.
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