Cantaloupe salsa…who would have thought it could be so good? It’s is a fun and unexpected twist on salsa – cool, refreshing and mellow. And melon-y. When I sat down to figure out a meal plan for the 3 day work weekend, I knew I wanted something extra clean but also something that would keep me excited instead of just blah. Since melons are still stocked up in the grocery store unlike some of my usual go to fruits (ehem…peaches and blueberries), I figured now would be the perfect time to incorporate them into a recipe.
This pairs really well with fish – I put mine on some Mahi Mahi – but I also threw some on top of chicken for my meal prep. It holds up through a quick zap in the microwave, not to worry 🙂 You could use it with chips too, but I think it might be a little too mellow for that.
Makes about 3 cups
- 2 cups diced cantaloupe
- 1/4 cup diced red onion
- 1/2 cup diced tomato
- 1 jalapeno pepper, finely chopped
- 2 tbsp chopped cilantro
- Juice of 1 lime
- 1 tsp olive oil
- Salt and pepper
- Mix all the ingredients together in a bowl.
- Let it sit in the refrigerator for about 30 minutes and mix it up again before serving.
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