Expand your taste horizons by trying this unusual combination of mil, sweet, bitter, and tart ingredients. Omit the lettuce and finely chop the cucumber, cantaloupe, and radishes to create a cooling summer relish to serve with grilled fish.

Serves 4

  • 1 medium cucumber, strips of peeled removed from part of the cucumber (leave some dark green for color), cut into bite-sized pieces
  • 3 cups cantaloupe cubes
  • 1 bunch of radishes, thinly sliced
  • 1/4 cup raspberry vinegar
  • Pepper to taste (optional)
  • 4 large lettuce leaves
  1. In a medium bowl, stir together the cucumber, cantaloupe, radishes and vinegar, tossing to coat.
  2. Sprinkle with the pepper. Cover and refrigerate for 30 minutes to 1 hour, or until chilled.
  3. Place the lettuce on salad plates. Spoon the salad over the lettuce.

Cook’s tip: You can use a melon baller for the cantaloupe and scoop out small bite-sized pieces if you prefer these to cubes.

Per serving:

  • Calories: 53
  • Total fat: 0.5g
  • Saturated fat: 0g
  • Trans fat: 0g
  • Polyunsaturated fat: 0g
  • Monounsaturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 26mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugars: 10g
  • Protein: 2g

Dietary exchanges: 1 fruit

from the book, “Healthy Fats, Low-Cholesterol Cookbook,” from the American Heart Association.

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