Photo by Lori Rice
Don’t be fooled by the fancy presentation; these colorful cups are easy to make.
Yield: 24 cucumber cups
- 1 spring onion, white and greens sliced
- 2 cups cantaloupe, chopped fine
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, ribs and seeds removed, minced
- 1 T. fresh lemon juice
- 1 tsp. apple cider vinegar
- 1 tsp. honey
- 1/2 tsp. sea salt
- 5 medium cucumbers
In large bowl, combine spring onion, cantaloupe, cilantro and jalapeño pepper. Mix ingredients and set aside.
In small bowl, whisk together lemon juice, apple cider vinegar and honey. Pour dressing over cantaloupe salsa. Add sea salt and toss to coat. Cover bowl and place in refrigerator while you prepare cucumber cups.
Peel each cucumber and cut into 1½-inch-long pieces. You should get about five pieces for each cucumber. Use metal teaspoon-sized measuring spoon to gently scoop the seeds and some flesh out of center of each cucumber piece to create cup. Only scoop half way down, and leave bottom in cup to hold salsa.
Place each cup cut side down and fill with 1 teaspoon of melon salsa. Serve immediately.