Cantaloupe Salad

July 10, 2018  

Prep Time: 15 min • Serves 6 to 8


4 cups diced cantaloupe
1 large cucumber, seeded and chopped
1 large jalapeno, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large lime, zest and juice
2 cloves of garlic, minced
1 teaspoon sugar, to taste
½ teaspoon salt
1 tablespoon olive oil
½ cup chopped cilantro


  1. Place all ingredients in a large bowl. Toss to mix, and taste for balance.
  2. Add sugar to taste if the cantaloupe is very tart or bland. 
  3. Store, tightly covered, for up to 3 days in the refrigerator.

Note: for a taste of summer, savor this sweet, tangy salsa atop fish tacos and simple grilled chicken, or scoop it with your favorite tortilla chips for a snack.