Grapefruit Ginger Mint “Detox” Drink

 

Whether you’re recovering from a bit too much summer BBQ indulgence or just looking to stay trim during bikini season (or any time or year!), we’ve got you covered with another one of our flat belly “detox” drinks! As registered dietitians, we love these as much as you and our clients do, and we’re always up for new flavor combinations to sip on that taste delish and flush bloat, making us feel great!

 

This ‘lil grapefruit, ginger, and mint concoction was born from our current “detox” drink obsession! 🙂 It’s filled with antioxidant goodness, fresh flavor, and a spicy kick from the ginger that will make you want to keep sipping your way slim.

 

Psst…. In search of more of our bloat-flushing bevvies? Please feel free to search this site!  And here are a few to try:

Minty Lime Iced Green “Flat Belly” Tea

Cool Citrus Cucumber Detox

Apple Cider Vinegar & Lime “Detox” Drink

Cucumber Blueberry Water Flush

Lemon Ginger Detox Drink

Mixed Citrus Ginger Flush

Drinks like these have become so important in the success of our clients that we’ve even included them as an important part in our 21-Day Body RebootTM, our life-altering program that helps you to lose your last 10 pounds or more—while going wild on the weekend!

They immediately help to get your mind and body back on the healthy track.  We call them Clean-ToxTM drinks because they work especially well in helping the body in its’ natural detox process as you eat, wholesome, “clean” (aka, unprocessed) food. And although your body is equipped to detox and cleanse itself naturally, certain health-promoting foods and drinks, like this one, can be monumental when it comes to assisting in its process.)

Here’s why this drink is a lifesaver for bikini season (holiday season—or any season! 😉):

 

It flushes bloat

When you’re dehydrated, your body hangs onto sodium, making you feel bloated and puffy. It’s easy to get dehydrated in the summer if you’re out in the sun all day, or especially if you indulge too much in salty foods or boozy drinks! Drinking plenty of water helps flush excess sodium and waste out of your body so you feel light and bloat-free. The ginger and mint in this drink also help flush bloat with their anti-inflammatory and stomach-soothing properties! They both help ease indigestion and eliminate gas to help you reset from a day of heavy foods or just show up to the beach with a flat belly, rather than with tummy troubles.

 

It reduces inflammation

We made sure that just about everything in this drink is anti-inflammatory! Grapefruit is packed with vitamin C, an immune-boosting antioxidant that mops up free radicals and toxins, preventing them from causing inflammation. Mint and ginger pack in antioxidant properties, too! Ginger owes its anti-inflammatory benefits to a polyphenol called gingerol, which is a potent anti-inflammatory and anti-cancer agent. Mint’s behind-the-scenes savior is rosmarinic acid, which calms everything down and chases out free radicals that damage and age the body.

 

Why do we care so much about inflammation? Well, in a healthy body, inflammation occurs when there’s some sort of damage as a signal that your body needs to work to heal the spot where the damage occurred (like if you get a cut, the pain that happens is your body’s inflammatory system yelling “Hey, help us out over here! There’s an injury – send all your healing cells!”) That’s totally normal (and necessary) – but the trouble happens when your body is faced with constant inflammation from toxins like alcohol, chemicals in processed foods, and more. Then, your body essentially goes into damage-control mode and works in overdrive to keep up with all the little bits of damage spread all over your body, wearing down your immune system and leading to lots of chronic health issues.

 

Eating – and drinking – foods with anti-inflammatory properties (like this hot number!) help fight that chronic inflammation so that your body can stay healthy and use energy for stuff like exercise and normal bodily processes, rather than trying to chase down the inflammation.

It crushes sweet cravings

One thing we love about these detox drinks is that they are so great for keeping sweet cravings at bay! For one, they fill your tummy, keeping you from getting overly hunger – or dare we say hangry? We all know that when you’re hangry, it’s hard to make reasonable food decisions, and we tend to end up reaching for the sweets rather than something filling and nourishing. Plus, the slight sweetness from the juicy grapefruit and fresh mint is just enough to give your sweet tooth something to hang onto, without having to dive into chocolate cake to feel satisfied!

 

It keeps your skin healthy

We’ve all fallen victim to sunburns during the summer, (we’re talkin’ to you– blistery burn from our Barbados soccer team trip in high school!) and it’s definitely not fun. But sunburns also wreak havoc on your skin health! Thankfully, grapefruit is loaded with “nature’s sunblock,” lycopene. Lycopene helps prevent sun damage before it’s done, helping you avoid the premature wrinkles and skin cancer that damage from UV rays can cause.

 

The vitamin C from the grapefruit and mint in this drink is also a skin-saver! Vitamin C plays an important role in collagen formation, a process that keeps skin vibrant, healthy, and youthful.

 

 

The best part about this drink? It’s totally flexible! If you’re absolutely in love with ginger (like Lyssie), add in another slice! If adding more mint makes you feel like you’re drinking a mojito, go for it! There’s no wrong way to do it!

 

Grapefruit Ginger Mint Detox Drink

 

Servings: 2

 

Serving size: 1 cup

 

16 ounces (2 cups) water

 

1/2 a ruby red grapefruit, sliced

 

1 teaspoon chopped or sliced ginger

 

5-6 mint leaves

 

Directions:

 

  1. Combine the water, grapefruit slices, ginger, and mint in a pitcher or quart-sized jar. Let sit for at least 2 hours, or refrigerate overnight (If you’re letting it sit overnight, removing the peel (the white skin, a.k.a. the pith) from the grapefruit beforehand can keep it from getting too bitter). Feel free to muddle the ingredients with the end of a wooden spoon to get the most flavor out!
  2. Strain the mixture if you’d like, and enjoy!  Strained, the drink will be virtually calorie free, but the nutrients will remain!

 

 

Nutrition info per serving (if you eat the fruit):

 

22 calories, 0 grams fat, 0 grams sodium, 82 mg potassium, 5 grams carbs, 1 gram fiber, 4 grams sugar, 0.4 grams protein

Grapefruit Ginger Mint “Detox” Drink
 
Author:
Ingredients
  • 16 ounces (2 cups) water
  • ½ a ruby red grapefruit, sliced
  • 1 teaspoon chopped or sliced ginger
  • 5-6 mint leaves
Instructions
  1. Combine the water, grapefruit slices, ginger, and mint in a pitcher or quart-sized jar. Let sit for at least 2 hours, or refrigerate overnight (If you’re letting it sit overnight, removing the peel (the white skin, a.k.a. the pith) from the grapefruit beforehand can keep it from getting too bitter). Feel free to muddle the ingredients with the end of a wooden spoon to get the most flavor out!
  2. Strain the mixture if you’d like, and enjoy! Strained, the drink will be virtually calorie free, but the nutrients will remain!
  3. Nutrition info per serving (if you eat the fruit):
  4. calories, 0 grams fat, 0 grams sodium, 82 mg potassium, 5 grams carbs, 1 gram fiber, 4 grams sugar, 0.4 grams protein

Citrus & Avocado Salad

When we were growing up, our health-conscious mom gave us some form of citrus fruit nearly every day, especially in the winter, since that’s when citrus is in season and when she thought we could use an additional boost of vitamin C to keep the cold and flu away.  Often she’d serve half a grapefruit at breakfast and we’d scoop out each section of the inside with a spoon.  If she didn’t serve us citrus fruit at lunch or breakfast, our mom would surely add it to our nightly appetizer salad. 🙂 As much as we appreciated all the healthy food she fed us as kids, now as registered dietitians we truly appreciate it!  We’re always whipping up dishes inspired by our Mom, and this Citrus and Avocado Salad is no exception.  Rock on Mom! 🙂

 

Looking for more healthy salad recipes? Here are a few to try!

Crunchy Zesty Cucumber Cantaloup

Watermelon Mint Detox Salad

Veggie Bean Salad with Dijon Vinaigrette 

Spinach Berry Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette

Whether the middle of summer or the thick of winter, what better than a bright citrus filled salad to brighten your day, while flooding your body with immune boosting vitamin C?   The sweet citrus fruit paired with the creamy avocado adds the perfect balance of sweet flavor with the creamy texture from the avocado, whose good-for-you-fat acts as a nutrient booster and enhances the absorption of fat soluble vitamins like carotenoids in citrus fruit.   Pair this salad with grilled chicken or fish for a delish lunch or dinner!  One of the best parts about this salad?  Use whatever citrus fruit you have in the house—or choose your favorite—or combine them all!

Makes 4 servings

Ingredients

Salad

3  citrus fruit*

1/2 avocado

2 cups of lettuce, chopped**

*use your favorite; try something new—any sweet citrus fruit will work. We used blood orange, tangelo, clementines (or mandarins).

**we used a mix of spring greens and romaine this time, but we think butter lettuce would be a nice addition.

Dressing

1/4 cup fresh squeezed orange juice*

1 1/2 TBSP extra virgin olive oil

1 large garlic clove, finely minced or grated

a pinch of both salt & pepper

*we used fresh squeezed navel orange juice (we originally bought every variety of citrus we could find 😉 so we figured we’d use fresh squeezed, bottled 100% orange juice works as well)

Directions

  1. First, prepare the dressing to give your ingredients time to mingle before pouring over the salad. Start by  mixing all of the dressing ingredients together in a small jar or dressing container and shake well. Set aside.
  1. Slice citrus and remove the peels and as much of the pith as possible. We sliced from the top down into thin slices. Once the peel is removed, gently pull the slices apart to make them bite size.
  1. Dice the avocado.
  1. Assemble the salad, and then divide into 4 equal portions.
  1. Drizzle a tablespoon of dressing over one serving and enjoy!

Serve with a side of your favorite fish, chicken or bean dish for a delish lunch or dinner!

89 Calories, 4g carbs, 1 g fat, 2g protein, 3 mg sodium, 3 g fiber

Citrus & Avocado Salad
 
Author:
Ingredients
  • 3 sections of citrus fruit*
  • ½ avocado
  • 2 cups of lettuce, chopped**
  • ¼ cup fresh squeezed orange juice***
  • 1½ TBSP extra virgin olive oil
  • 1 large garlic clove, finely minced or grated
  • a pinch of both salt & pepper
Instructions
  1. First, prepare the dressing to give your ingredients time to mingle before pouring over the salad. Start by mixing all of the dressing ingredients together in a small jar or dressing container and shake well. Set aside.
  2. Slice citrus and remove the peels and as much of the pith as possible. We sliced from the top down into thin slices. Once the peel is removed, gently pull the slices apart to make them bite size.
  3. Dice the avocado.
  4. Assemble the salad, and then divide into 4 equal portions.
  5. Drizzle a tablespoon of dressing over one serving and enjoy!
Notes
*use your favorite; try something new—any sweet citrus fruit will work. We used blood orange, tangelo, clementines (or mandarins).
**we used a mix of spring greens and romaine this time, but we think butter lettuce would be a nice addition.
***we used fresh squeezed navel orange juice (we originally bought every variety of citrus we could find 😉 so we figured we’d use fresh squeezed, bottled 100% orange juice works as well)
Nutrition Information
Serving size: 4 Calories: 89 Fat: 4g Saturated fat: 1g Sodium: 3mg Fiber: 3g Protein: 2g

Zesty & Savory Succotash

When we entered our freshman year of college we already knew what we wanted to do as career—become registered dietitian nutritionists, and possibly with a minor in kinesiology (the study of movement). This was the during same time that we were dabbling with vegetarianism and just as the dining hall food was turning us off and left us turning to meals that we could create ourselves in the dining hall, without relying on someone there to cook it for us. We were former athletes who knew that satisfying, delicious and healthy food was the key to having energy and to feeling great, and since we often found ourselves turning to the salad bar, we knew we couldn’t just eat vegetables to survive. And so it wasn’t long before one of our staple, hearty, delicious meals was born…succotash!

Pssst… here are a few other dishes inspired by our younger days:

Lentil & Chickpea Stew

Spaghetti Squash with Red Lentil Pumpkin Sauce

Black Bean Quinoa Chili with Avocado

Lentil Vegetable Soup 

 

This version below is a spin-off of our college saving grace—only this is amped up a notch! This colorful, fragrant, and delectable vegetable side dish is packed onions, colorful corn and edamame, and a sneaky little bite of crispy turkey bacon (this is optional but recommended to us by our amazing intern Kelly Robison who makes it this way!). This dish leaves you wanting more without fail, every time! With a simple and easy preparation in hardly any time, this colorful dish is one you’ll serve regularly to a crowd…or just make for yourself as a personal favorite! Enjoy!

 

Zesty & Savory Succotash

 

 

 

Serves 5

1-cup servings

 

Ingredients

1 red onion, chopped

1 red bell pepper, chopped

2/3 cup of sweet corn

3 cups shelled edamame

8oz can black beans, drained

4 pieces turkey bacon, nitrate-free

 

Directions

  1. In a pan (we use a 16-inch pan), cook four pieces of bacon over low .

2, Remove bacon from pan and set aside, drain grease from pan and place back on stove.

  1. Add chopped onions to the pan and sauté 10-15 minutes.
  2. Add chopped bell pepper and sauté an additional .
  3. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  4. Crumble bacon and mix into the dish.
  • Serve and enjoy!

 

Nutrition Information

Calories 159, Carbs 20g, Protein 11g, Fat 3g, Fiber 4g, Sodium 181g

 

Zesty & Savory Succotash
 
Author:
Ingredients
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • ⅔ cup of sweet corn
  • 3 cups shelled edamame
  • 8oz can black beans, drained
  • 4 pieces turkey bacon, nitrate-free
Instructions
  1. In a large pan (we use a 16-inch pan), cook four pieces of bacon over low heat.
  2. , Remove bacon from pan and set aside, drain grease from pan and place back on stove.
  3. Add chopped onions to the pan and sauté 10-15 minutes.
  4. Add chopped bell pepper and sauté an additional 10 minutes.
  5. Add edamame, corn, and black beans to skillet and stir over medium heat until entire dish is heated through, about 5-10 minutes.
  6. Crumble bacon and mix into the dish.
  7. - Serve and enjoy!
Nutrition Information
Serving size: 1 cup Calories: 159 Fat: 3 Saturated fat: 0 Carbohydrates: 20 Sodium: 181 Fiber: 4 Protein: 11

 

 

Oil Free Basil Spinach Pesto

Do  the scents of certain foods take you back to happy days?  Oh the memories!  This Basil Pesto brings us back… 🙂

oil_free_basil_pesto_1_logo

As kids, every day after school we’d have a play date with our best friend and next door neighbor, Mary.  Our routine?  As soon as we got home, Mary would come over to our house for a snack.  Both our mom and Mary’s mom had super health-food filled homes.  The exception to the healthy rule? Our mom had cream cheese and Mary’s mom had Skippy peanut butter (vs. the pure crushed peanuts, where the oil often separated out, at our house).  So we’d have two snacks—first we’d stuff celery with cream cheese at our house, we’d giggle for hours as we always did when we were together, and then we’d go to Mary’s and stuff celery with Skippy peanut butter.  By the time we’d arrive at Mary’s it was closer to dinner time and her Mom always had something fragrant cooking on the stove that she was preparing for dinner.   One of the dishes that smelled the best—and that stole our attention away from celery with Skippy peanut butter was Mary’s Mom’s Basil Pesto.  Mary’s mom, Janet, would find us with our spoons in her pesto rather than in the Skippy jar where they were on other days.  We still dream about that pesto!  This Oil Free Basil Spinach Pesto was inspired by Mary’s mom’s pesto.  But as registered dietitians, we’ve lightened up traditional pesto and had to share it with you!

 

oil_free_basil_pesto_2_logo

 

 

 

Pssst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

 

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

oilfreebasilpestocollage

 

Typically, pesto contains a lot of oil and dairy, and adds mega calories.  To make this zippy condiment a bit more nutritious and lower in calories, we removed the oil and cheese, added lemon juice, nutritional yeast, and spinach (we promise you can’t taste it!)—and you won’t believe how delish it is!

 

Wondering what nutritional yeast is and why we add it? We actually learned about this vegan, cheese alternative months ago and curious what it tasted like, we gave it a whirl, and we were hooked! We’ve been sprinkling it on everything we eat since! 😉 It’s got a cheesy, nutty flavor and looks like a yellow powder that is actually an inactive form of yeast.  It’s the same strain of yeast that bakers use to leaven bread, but bakers use the active form.   It’s a vegan source of protein and vitamin B12 (so it really hooks a plant-eater up!) and provides a savory quality to dishes it is added to and has zero sodium.  Yes please!

oil_free_basil_pesto_3_logo

Other star ingredients in this Oil Free Basil Spinach Pesto:

  • Walnuts | Omega 3 Fatty Acids (hello, gorgeous, moisturized skin and a healthy heart!), Copper, Manganese, Biotin
  • Spinach | Vitamin K, Vitamin A (goodbye damaging free radicals, beta carotene from vitamin A mops up these trouble-makers and fights cancer, aging and inflammation), Iron, Manganese, Vitamin C
  • Basil | Vitamin K (hello healthy bones and proper healing from cuts and blemishes), Manganese, Copper

 

Add this flavorful and nutrient-packed condiment to your summer (or spring, fall or winter, for that matter!) meals!

 

Oil Free Basil Spinach Pesto

This is one of our favorite ways to add flavor to just about any dish (think chicken, shrimp, salmon, zucchini noodles, veggie dip…)!

Makes 16 Tbsp Servings

 

Ingredients:

  • 1 1/2 cup basil leaves, gently washed
  • 1/2 cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • 1/8 tsp salt
  • 1-2 Tbsp water

Directions:

  • Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  • With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Nutrition Information per Tablespoon:

  • Calories:  20 Fat:  2g Cholesterol:  0mg Sodium:  8mg Potassium:  37mg Carbohydrates:  1g Fiber:  0.5g Sugar:  0 g Protein:  0.7g

 

Oil Free Basil Spinach Pesto
 
Nutrition Information per Tablespoon: Calories: 20.2 Fat: 2g Cholesterol: 0mg Sodium: 8mg Potassium: 37mg Carbohydrates: 1g Fiber: .5g Sugar: .1g Protein: .7g
Author:
Ingredients
  • 1½ cup basil leaves, gently washed
  • ½ cup spinach
  • 3 Tbsp walnuts pieces
  • 1 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1 Tbsp chives, optional
  • ⅛ tsp salt
  • 1-2 Tbsp water
Instructions
  1. Using a steel blade in the bowl of a food processor (or a high-powered blender), add the basil, spinach, walnuts, nutritional yeast, lemon juice, chives, and salt.  Blend until evenly ground.
  2. With the machine running, slowly add 1-2 Tbsp of water to the mixture and blend until smooth.

Fresh Figs and Feta With Toasted Walnuts

Long before we were registered dietitians, personal trainers and even before we were veggie lovers, we were twins with a sweet tooth…

 

So while we may have skirted the salt tooth, this sweet tooth requires a lot of attention to keep it in check and we’re constantly creating healthy, delicious ways to squash it without all the sugar. Remember these yumsters?

Strawberry Raspberry Lime Sherbet

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

and our Strawberry Mint Ice Cream.

So recently when we received an amazingly delicious delivery from California figs, we got figgy with it, and came up with a guilt-free creation that satisfies those with a sweet tooth–and those with a salt tooth!  This number gives  ya a lil’ sweet, a lil’ savory and a lil’ crunch–and we’re in love! All for less than less than 50 calories per serving!! Woohooo!

fresh-fig-container1

  There's something so satisfying about sinking your teeth in to a fresh, juicy fig.  It's meaty texture hits the spot. We decided we better have a figgin party as we couldn't keep these babies to ourselves! And it was a hit!
fresh-fig-logo
Welcome our FIGnature dish! fresh-fig-and-feta-with-toasted-walnuts4_logo   Fresh Figs and Feta With Toasted Walnuts   Serves 5 figs Ingredients: 5 fresh Figs 2 tbsp fat free feta 5 tsp chopped walnuts   Directions: Slice figs and drizzle with crumbled feta and walnuts.  Enjoy!   Makes 5 servings
Nutrition Facts for one serving (1 fig with toppings):  46 Calories, Total fat 0.2 g, 10 g Carbs, 1.5 g Fiber,  8 g Sugar, 1 g protein
  fresh-fig-and-toasted-walnuts_crop-copy
fresh_figs_toasted_walnuts_collage
Fresh Figs and Feta With Toasted Walnuts
 
Author:
Serves: 5
Ingredients
  • 5 fresh Figs
  • 2 tbsp fat free feta
  • 5 tsp chopped walnuts
Instructions
  1. Slice figs and drizzle with
  2. crumbled feta and walnuts. Enjoy!
Nutrition Information
Serving size: 1 fig Calories: 46 Fat: 0.2 g Sugar: 8 g Fiber: 2 g Protein: 1 g

 

Crunchy Zesty Cucumber Cantaloupe Salad

0006_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logoAs you may know by now, although we grew up in a healthy household surrounded by fresh produce, the truth is we didn’t always have all kinds of produce throughout the year at our fingertips, as you’d likely expect.  In fact, there were only a few weeks during the year when we’d have some of our favorite fruits and veggies.  Yup, our mom was ahead of her time—buying local and “in season” before it was cool and trendy.  You could tell what season it was by opening our fridge. This meant that most of the year, we didn’t have some of our favorite fruits—like melons!  We’d wait all year for our favorite season—summer, which just happens to be when some of our favorite fruits are in season. As hard as it is to believe, some of our favorite recipes that we make today, we would have only had a few months of the year.  Recipes like our:

Watermelon Frosty,

Watermelon Snow Cone

Watermelon & Mint Detox Salad

Strawberry Milkshake

cucumber-cantaloupe-salad-summer7cropped

 

And we can’t help but smile with our latest creation.  It’s the summer dish that we would have waited all year for—and we’re feeling a bit spoiled thinking that we may just keep eating it this one, even when it’s a bit out of season. 😉  When it’s too hot to turn on the stove and you’re looking for a thirst quenching, refreshing side dish (with an optional kick!), this salad with hydrating fruits and veggies and cooling culinary herbs is about to be your new bestie!

Added bonus: Phytonutrients found in cucumbers (cucurbitacins, lignans and flavonoids) may provide antioxidant, anti-inflammatory and anti-cancer benefits. Cucumbers have a high water content and are a great source of fiber to help prevent constipation and the unsightly gut bulges that come with it.

Fun fact: Cucumbers are technically fruits!

Cantaloupes are a great skin beautifier thanks to being high in vitamin C (necessary for the formation of collagen, which keeps the skin pliable and elastic) and vitamin A helps to promote healthy cells and skin. Also since it’s gota high water content, 90 percent, it helps to hydrate the skin, making it appear moist and supple!

Fun tip: To find a great tasting cantaloupe, do a sniff test, if the melon smells delicious it’s sure to be tasty.

We visited the farmers market over the weekend and came across a variety of cucumbers (common salad/garden cucumber, white cucumber, lemon cucumber and Armenian cucumber) and decided why not try them all! You can certainly use just one type of cucumber and it can be any type.

0001_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logo

Just a word of warning, once you start you may not be able to eat just one serving!

You can also make a larger portion, by doubling the recipe, to eat the next day. The lime juice helps preserve the freshness overnight.

0004_NutritionTwins-cucumber-melon-cantaloupe-lime-mint-serrano-pepper-salad-summer_logoCrunchy Zesty Cucumber Cantaloupe Salad

Makes 4, 1 Cup Servings

Serve this easy to make, juicy summer salad with a Mediterranean dish, falafel, grilled fish, fish tacos, grilled chicken or another lean protein.

 

Ingredients

2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)

2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).

1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)

1 – 1 ½ Tbsp lime juice,

4-5 fresh mint leaves, chiffonade

Salt to taste

Directions

  1. Combine cantaloupe and cucumber in large bowl.
  1. Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
  1. Add a pinch of salt to taste to contrast to the sweetness.
  1. Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
  1. Top with slivers of fresh mint leaves.

* Diced pieces can be any size, we liked a small dice in order to get a variety of flavors in one bite!

**A note about the serrano pepper. The oils will linger on your hands, even after washing them. Be aware to not touch near your eyes especially after cutting. You may have to wash your hands a few times before it begins to fade. (I only noticed because I stuck my finger near my mouth while taking a bite of left over cantaloupe and my mouth started tingling! Long after I had finished cutting and washed my hands!)

 

 

Nutrition Facts Per Serving: 47 Calories, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 87 mg Sodium, 12 g Carbohydrate, 1 g Fiber, 9 g Sugar, 1 g Protein  

Cucumber_Cantaloupe_Salad_Collage

 

Crunchy Zesty Cucumber Cantaloupe Salad
 
Author:
Recipe type: Salad
Serves: 4 cups
Ingredients
  • 2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)
  • 2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).
  • 1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)
  • 1 – 1 ½ Tbsp lime juice,
  • 4-5 fresh mint leaves, chiffonade
  • Salt to taste
Instructions
  1. Combine cantaloupe and cucumber in large bowl.
  2. Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
  3. Add a pinch of salt to taste to contrast to the sweetness.
  4. Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
  5. Top with slivers of fresh mint leaves.
Notes
*Diced pieces can be any size, we liked a small dice in order to get a variety of flavors in one bite! **A note about the serrano pepper. The oils will linger on your hands, even after washing them. Be aware to not touch near your eyes especially after cutting. You may have to wash your hands a few times before it begins to fade. (I only noticed because I stuck my finger near my mouth while taking a bite of left over cantaloupe and my mouth started tingling! Long after I had finished cutting and washed my hands!)
Nutrition Information
Serving size: 1 cup Calories: 47 Fat: 0 g Saturated fat: 0g Carbohydrates: 12 g Sugar: 9 g Sodium: 87 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg