Cucumber-Melon Salad

Look for ground chile pepper powder in the spice or Hispanic-foods section of your market. For sweet, mild flavor, use ground ancho chiles; for more heat, try caribe or smoky chipotle. Serving tips: Keep this well chilled while transporting. For best flavor and presentation, take ground chile in a separate container and sprinkle over salad just before serving.

Cucumber-Melon Salad

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Ingredients

• 1 medium cucumber (about 12 ounces), peeled
• 3 cups 1-inch cantaloupe chunks (about 1/2 medium cantaloupe)
• 10 large fresh mint leaves, torn
• 1 tablespoon fresh lemon or lime juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon ground chile pepper powder

Ingredients 1 medium cucumber (about 12 ounces), peeled 3 cups 1-inch cantaloupe chunks (about 1/2 medium cantaloupe) 10 large fresh mint leaves, torn 1 tablespoon fresh lemon or lime juice 1 tablespoon extra-virgin olive oil 1/4 teaspoon ground chile pepper powder

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Instructions

1. Cut cucumber in half lengthwise and discard seeds. Cut cucumber into 1/4-inch slices; then mix in a bowl with cantaloupe, mint, lemon juice, and olive oil. Add a few pinches of salt to taste. Chill thoroughly. Sprinkle with chile powder just before serving.

Recipe Notes

Nutrition Facts

Cucumber-Melon Salad

Amount Per Serving

Calories 83

% Daily Value*

Sodium 21mg 1%

Total Carbohydrates 12g 4%

Dietary Fiber 2g 8%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 83 cal, 39% fat cal, 4g fat, 1g sat fat, 0mg chol, 2g protein, 12g carb, 2g fiber, 21mg sodium