CUCUMBER SALSA
This is fresh and crunchy. Almost all the ingredients come straight from the garden. A great use for those surplus cucumbers and tomatoes-you can only make so many pickles, right?! Cook time is chill time.
Provided by Kaarin
Categories Lunch/Snacks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl stir together all ingredients.
- Cover and refrigerate at least one hour.
- Serve with tortilla chips.
Nutrition Facts : Calories 16.4, Fat 0.1, Sodium 99.6, Carbohydrate 3.9, Fiber 0.7, Sugar 1.9, Protein 0.7
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
MELON, CUCUMBER AND MINT SALAD
Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
- Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.
WATERMELON AND CUCUMBER SALSA
The combo of watermelon and cucumber may sound unusual—it tastes anything but! Eat the salsa with chips, or serve it as a topper with hot dogs or chicken tacos for a refreshing change of pace. -Suzanne Curletto, Walnut Creek, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic exchanges
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
SUMMER MELON SALSA
From Beaver Dam, Wisconsin, Sue Gronholz notes, "I've been experimenting with lots of different fruit salsa recipes, and this one is so good." The refreshing blend of melons is complemented by a slight jalapeno kick. TIP: "We like it with lime-flavored tortilla chips, but it's also delicious over grilled chicken," adds Sue.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the melon, onion, jalapeno, cilantro, lime juice, pepper and salt. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MELON SALSA
Provided by Molly O'Neill
Categories easy, quick, condiments, appetizer
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl. Serve as a condiment for tortillas, corn bread, fish or chicken.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 7 grams
MELON SALSA
A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish.
Provided by Steve King
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g
REFRESHING CUCUMBER SALSA
Easy to make low calorie salsa that is great with fish tacos.
Provided by Walter Masten
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Mix spinach, cucumber, tomato, red onion, garlic, lemon juice, olive oil, salt, and black pepper in a large bowl. Cover with plastic wrap and refrigerate, 1 hour to overnight.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2.8 g, Fat 5.5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 191 mg, Sugar 1 g
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