1 cup each chopped cantaloupe, watermelon, cucumber
1 tablespoon chopped fresh tarragon
2 tablespoons each celery, chives, Italian parsley
1 tablespoon lemon juice
Pinch of sea salt
1. Place the lemon juice and salt in the bottom of a bowl large enough to hold the salsa. Cut the melons and cucumbers in small dice size cubes and combine with the remaining ingredients. Let sit for 15 minutes to one hour before serving.
Store in refrigerator up to two days. Best served the day prepared.
- Salsa last for 2 days in the refrigerator but is best and most colorful the day made
- Great the next day on a bed of greens with grilled prawns
- As an appetizer; chop grilled praws and toss it with a bit of salsa and serve on toasted sweet French bread