Cantaloupe Salsa Recipe

Servings: 12 (1/4 cup)


Ingredients:

  • 2 cups coarsely chopped cantaloupe

  • 2 cups coarsely chopped cherry tomatoes

  • 1/4 cup chopped green onions

  • 1/4 cup minced fresh basil or 4 teaspoons dried basil

  • 2 tablespoon chopped cilantro

  • 2 tablespoons lime juice

  • 2 tablespoons orange juice

  • 1 to 2 teaspoons grated orange peel

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper


Directions:

  1. In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 3 cups.

  2. For a variation, use 2 cups chopped peaches and 1 cup diced red bell pepper in place of melon and tomatoes.


Nutrition Information

18 calories, trace fat, 0 cholesterol, 54 mg sodium, 4 gm carbohydrate, 1 g fiber, 1mg protein