Cantaloupe Salsa
Ingredients:
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
Instructions:
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