Serves 4–6 / Ingredient tip: Look for ground chile pepper powder in the spice or Hispanic-foods section of your market. For sweet, mild flavor, use ground ancho chiles; for more heat, try caribe or smoky chipotle. Serving tips: Keep this well chilled while transporting. For best flavor and presentation, take ground chile in a separate container and sprinkle over salad just before serving.
1 medium cucumber (about 12 ounces), peeled
3 cups 1-inch cantaloupe chunks (about 1/2 medium cantaloupe)
10 large fresh mint leaves, torn
1 tablespoon fresh lemon or lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground chile pepper powder
1. Cut cucumber in half lengthwise and discard seeds. Cut cucumber into 1/4-inch slices; then mix in a bowl with cantaloupe, mint, lemon juice, and olive oil. Add a few pinches of salt to taste. Chill thoroughly. Sprinkle with chile powder just before serving.
PER SERVING: 83 cal, 39% fat cal, 4g fat, 1g sat fat, 0mg chol, 2g protein, 12g carb, 2g fiber, 21mg sodium