Lemon Cucumber Salsa With Fresh Mint Food

CUCUMBER-MANGO SALSA

Steps:

• Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

COOL CUCUMBER SALSA

Steps:

• In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

LEMON CUCUMBER SALSA WITH FRESH MINT

Steps:

• *NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish.
• SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate.
• Just before serving, garnish salsa with the remaining ingredients.
• Yield is estimated.

SAUTéED TROUT WITH CUCUMBER-MELON SALSA

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

SPICY CUCUMBER SALSA

Steps:

• Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
• Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

TOMATO, MINT AND CUCUMBER SALSA

Steps:

• Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
• Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
• Place in serving bowl and garnish with mint leaves.