Food and Drink

Summer Salad

by Jim Eaton

1 English cucumber
1 cantaloupe
2 limes
2 jalapeño peppers finely diced (seeds removed if you prefer less heat)
¼ cup finely chopped mint
1 tablespoon tequila (optional)

Slice the cucumber into quarters and then dice into ½ inch thick slices. Cut the cantaloupe into similar sized pieces and combine with cucumber in a serving bowl. Zest both limes into the bowl, then juice the limes and add to melon and cucumbers. Add the tequila if using. Next add the diced hot peppers and mint. Stir to combine but be careful not to damage or mash the melon. Leave the salad to marinate at room temperature for an hour.

Variations:
Poblano pepper for less heat
Serrano or habanero chili if you want more kick
Dark/Spiced rum with basil or tarragon