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Cantaloupe-and-Cherry Tomato Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 2 cups diced cantaloupe
  • 2 cups quartered cherry tomatoes
  • 1/4 cup minced shallots
  • 1/4 cup chopped fresh oregano or basil
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 teaspoons grated orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 44
  • caloriesfromfat 10 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 1.4 g
  • carbohydrate 10.8 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 109 mg
  • calcium 32 mg

How to Make It

  1. Combine all ingredients in a bowl; toss well. Cover and refrigerate 30 minutes.