Best Cucumber Melon Salsa Recipes

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CUCUMBER MELON SALSA



Cucumber Melon Salsa image

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

2 large English (hothouse style) cucumbers, finely diced
3 cups finely diced fresh cantaloupe
1 tablespoon extra-virgin olive oil
½ jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 small red onion, chopped
1 roma (plum) tomato, chopped
1 bunch cilantro, coarsely chopped
1 pinch salt
1 pinch ground black pepper

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



Mexican Melon & Cucumber Salad Salsa image

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

3 small cantaloupe, cut in half, seeds removed
1 medium firm ripe papaya, peeled, seeded & diced
1 medium cucumber, peeled and seeded, diced
2 tablespoons of fresh mint, chopped (fresh is best) or 1 teaspoon dried mint (fresh is best)
3 tablespoons fresh lime juice
1 tablespoon honey
mint sprig (optional)

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



Sautéed Trout with Cucumber-Melon Salsa image

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

1 cup diced cantaloupe
1 cup diced seeded cucumber (English, or hothouse, preferred)
1 tablespoon snipped fresh mint
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon seeded and minced fresh jalapeño
1/8 teaspoon ground cumin
4 trout fillets with skin (about 5 ounces each), rinsed and patted dry
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 teaspoons canola or corn oil and 1 teaspoon canola or corn oil, divided use
1 medium lemon, cut into 4 wedges

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)



Grilled Chicken with Cucumber Melon Salsa Recipe - (4.2/5) image

Provided by á-49169

Number Of Ingredients 15

2/3 cup cubed honeydew melon, cut into 1/2 inch cubes
2/3 cup cubed cantaloupe, cut into 1/2 inch cubes
1/3 cup diced peeled English cucumber
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)

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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