Cucumber, Melon, Mint Salsa, on Salmon
The Heartland Spa

• 2 Cups Honeydew Melon, Diced

• 2 Cups Cucumber, Diced

• 4 Teaspoons Mint, Chiffonade

• 4 Teaspoons Olive Oil

• 1 Pinch Red Pepper Flakes

• 32 Ounces Salmon

• 6 Cups Couscous, Cooked

1. Seed and dice the cucumber and melon. Try to make all the pieces the same size, about 1/4”.

2. Chop fresh mint into chiffonade Combine melon, cucumber, mint, oil, red pepper flakes and salt and pepper to taste.

3. Grill and finish salmon filets.

4. Serve on a bed of couscous, garnish with mint sprigs and diced tomatoes.

Prep Time: 30 Minutes
Makes 8 Servings
Per serving: 311 Calories; 6g Fat (19% calories from fat); 28g Protein; 33g Carbohydrate; 59mg Cholesterol; 85mg. Sodium