Back in mid-July, after a full-day of working on our deck project, we needed some appetizers for cocktails one evening. I didn’t want to spend a lot of time making them because I was pooped. I saw local cantaloupe and I immediately thought of the simple, yet tasty cantaloupe wrapped in Proscuitto (we used Serrano ham from Spain). It totally hit the spot. When I was selecting the melon, I wasn’t able to smell it as I usually do because we are still mandated to wear masks so I just picked one and I was lucky, it was wonderful. We had about 1/8th of it, so I had to figure out what to do with the remainder (other than eating it for dessert). I came up with this fresh, tasty recipe to go with some fish I had broiled, it was delicious.
Cantaloupe Salsa
A KitchenInspirations Original Recipe
Makes about 250 mL salsa
Ingredients:
- 150 g cantaloupe, finely diced
- 50 g cucumber, finely diced
- 1/2 small avocado, finely diced
- 1 green onion, finely sliced
- Fresh Basil and Mint, in a chiffonade
- 15-30 mL freshly squeezed lime juice
- Salt to taste
Directions:
- Combine all of the ingredients, tasting and seasoning as required.
- Serve chilled with fish or barbeque.
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