Ingredients for Mexican Melon Cucumber Salad Salsa
- Cantaloupe
- Papaya
- 1 medium cucumber (about 1 1/2 cups diced)
- Of Fresh Mint
- Fresh Lime Juice
- 2 tablespoons honey
- Mint Sprig
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How to Make Mexican Melon Cucumber Salad Salsa
- Peel and dice 1 medium cantaloupe (about 3 cups diced).
- Peel and dice 1 medium papaya (about 2 cups diced).
- Dice 1 medium cucumber (about 1 1/2 cups diced).
- Chop 1/4 cup fresh mint leaves.
- In a large, non-metal bowl, gently combine the diced cantaloupe, papaya, cucumber, and mint.
- Add 1/4 cup fresh lime juice and 2 tablespoons honey. Gently toss to combine.
- Divide the fruit mixture evenly among 4 bowls.
- Arrange 4 cantaloupe halves (cut in half lengthwise) around the fruit mixture, filling them with the salad.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Best served chilled!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
144g
Fat
1g
Carbs
14g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Appetizers Desserts Lunch Salads Condiments Etc Fruit Vegetables Mexican Easy No Cook Dinner Party Low Fat Salsas Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Melons Tropical Fruit Papaya 3 Steps Or Less Technique