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Cantaloupe Salsa


4 cups diced cantaloupe

1 large cucumber, seeded and chopped

1 large jalapeño, seeded and chopped

1 large red bell pepper, seeded and chopped

1 large lime, zest and juice

2 cloves garlic, minced

1 teaspoon xylitol or stevia, to taste

1/2 tsp Celtic sea salt

1 tbsp olive oil

1/2 cup cilantro


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

Recipe from The Wellness Way

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Integrative and Holistic Wellness Center in Milwaukee, Wisconsin 

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