Melon-Strawberry Salsa

By Kay MacInnis

I love this recipe! It’s a great way to make good use of some of the watermelon that I always have left in the refrigerator. No one likes to see food go to waste.

This is one of those recipes that you can change very easily and have a different dish pretty quickly.

You can add kiwi without adding very many calories. You can add red onions and have another taste that is good served over grilled chicken. Serve with cinnamon-flavored pita chips and get the “wow” factor from your guests or family.

Ingredients

• 1 cup diced watermelon
• 1 cup hulled, diced strawberries
• 2 tbsp. lime juice
• 1 tsp. grated lime zest
• 2 ½ tbsp. chopped fresh mint
• 1 tbsp. honey

Preparation

• In a small bowl, stir together all the ingredients and serve.

Makes 6-8 servings.

Nutritional analysis (½-cup serving): 45 Calories, 0 grams fat, 0 mg cholesterol, 3 mg carbohydrates, 1 gram protein, 0 mg sodium.

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.

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