top of page

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


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page