CUCUMBER MELON SALSA
Light, fresh and delightful. This side salad is wonderful over fresh fish or grilled chicken.
Provided by Theresa787
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h30m
Yield 14
Number Of Ingredients 10
Steps:
- In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 5.6 g, Fat 1.1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 3.6 g
MEXICAN MELON & CUCUMBER SALAD SALSA
This is such an easy, refreshing starter for breakfast or any meal. It can even be a low calorie dessert. Very tasty
Provided by Bergy
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Take one of the melons, peel it and dice it.
- In a large non metal bowl, combine the 1 cantaloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining cantaloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.
Nutrition Facts : Calories 173.4, Fat 0.8, SaturatedFat 0.2, Sodium 58, Carbohydrate 42.7, Fiber 5, Sugar 36.2, Protein 3.9
SAUTéED TROUT WITH CUCUMBER-MELON SALSA
A summery salsa tops these simply prepared trout fillets. If trout isn't available, serve the salsa with any other sautéed or grilled fish or with shrimp.
Yield Serves 4; 3 ounces fish and 1/2 cup salsa per serving
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together the salsa ingredients. Set aside.
- Sprinkle the flesh side of the fish with the cumin, salt, and pepper. Using your fingertips, gently press the mixture so it adheres to the fish.
- Put the flour in a medium shallow dish. Add the fish with the flesh side down. Lightly coat that side with the flour, shaking off any excess.
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook 2 pieces of the fish with the flesh side down for 2 minutes, or until browned. Turn over and cook for 2 minutes, or until the fish flakes easily when tested with a fork. Transfer to a large plate. Cover to keep warm.
- Put the remaining 1 teaspoon oil in the skillet, swirling to coat the bottom. Cook the remaining 2 pieces of fish. Transfer all the fish to plates. Top with the salsa. Serve with the lemon wedges to squeeze over all.
- (Per serving)
- Calories: 234
- Total fat: 11.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 2.5g
- Monounsaturated: 6.0g
- Cholesterol: 66mg
- Sodium: 140mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugars: 4g
- Protein: 25g
- Calcium: 64mg
- Potassium: 569mg
- 1/2 fruit
- 3 lean meat
- 1/2 fat
GRILLED CHICKEN WITH CUCUMBER MELON SALSA RECIPE - (4.2/5)
Provided by á-49169
Number Of Ingredients 15
Steps:
- Prepare grill to medium-high heat. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.
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