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Melon Salsa

When it's too hot to think about cooking inside, fruit salsas are the perfect accompaniment to grilled fish or shrimp. This chunky, cool, and refreshing salsa goes together in minutes and doesn't heat up the kitchen. Orange-fleshed melons provide a nice color contrast with the cucumber and herbs, but any variety of melon will be delicious.

4 Servings


1 Tbsp

White wine vinegar

1 Tbsp


1 Tbsp

extra-virgin olive oil

1 cup

melon, such as cantaloupe (seeded, peeled, and cut into 1/2-inch dice)

¾ cup

diced English (seedless) cucumber (1/2-inch dice)


green onion (thinly sliced)

1 Tbsp

fresh dill (minced)

Sea salt (to taste)


Combine the vinegar, honey, and olive oil in a medium-size bowl and stir to blend. Add the remaining ingredients and mix well. Cover and refrigerate until serving time, or up to 8 hours.


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