We have a very special post for you this week friends because it was inspired by two loyal TGBK followers. One requested unique cucumber recipes to utilize all those garden spoils, and of course we couldn't disappoint! The other shared a family secret when she introduced us to the simple deliciousness of honeydew melon dressed in fresh lime juice. The two combined and inspired this fresh summer recipe that we just know you are going to love. And in the spirit of enjoying summer we will skip on the food education this week and get straight to the eats.
Cucumber Honeydew Salsa with Lime and Sea Salt Pita Chips
PREP TIME: 25 minutes
TOTAL TIME: 40-45 minutes with cooking time
Servings: 8-12 (makes ~8 cups salsa)
2-3 large cucumbers, ~4 cups chopped
1 small honeydew melon, ~4 cups chopped
1 small jalapeño pepper, ~1/4 cup diced
1/2 medium red onion, ~1/2 cup diced
1/2 cup fresh, chopped cilantro
1/4 cup fresh, chopped mint
2 organic limes (reserve peels for pita chips)
3/4 tsp salt
4 whole wheat pitas
2 Tbsp coconut oil
1 Tbsp lime juice
Zest of 1-2 limes
Sea salt to taste
Begin by preparing the pita chips. Preheat oven to 350 degrees and cut each pita into 8 triangle shaped pieces using a pizza cutter. Place in a single layer on un-greased baking sheets. Combine liquid coconut oil and lime juice in a small bowl and brush onto both sides of each pita chip. Bake in preheated oven for 15-20 minutes until golden brown. Flip chips halfway through cooking. Remove from oven and sprinkle with sea salt and lime zest.
While pita chips are cooking prepare salsa ingredients. Peel and chop cucumber into small squares. Discard honeydew seeds, remove melon from rind, and chop into small cubes. Finely dice jalapeño and red onion and chop cilantro and mint. Combine prepared ingredients in a large bowl. Add the juice of two limes and 3/4 tsp salt and stir well to combine. Allow to sit at room temperature 5-10 minutes prior to serving.
Uneaten salsa can be stored in an airtight container in the fridge for 2-3 days though is best day of. Pita chips will keep well in an airtight bag or container for up to a week. Salsa can also be enjoyed as garnish for veggie burgers or sandwiches, on top of salad, or combined with garbanzo beans and feta cheese for a more complete meal.
This salsa is a fresh flavor explosion and we think a perfect use for both cucumbers and honeydew. Being the same color they are difficult to tell apart in the recipe until you take a bite - the cucumber provides the fresh summer crunch we all crave and the honeydew with lime is a perfect sweet and sour flavor combination that can't quite be explained. Not to mention the lime and salt covered, perfectly toasted pita chips for dipping. And remember, this recipe is inspired by YOU. We'd love to hear more about what you like, love, and want more of from TGBK. Comment or contact us, we'll be waiting.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.