Cucumber Cantaloupe Salad

This cooling, savory fruit salad has a touch of spice and loads of fresh herbs.

Yield:
Serves 4 - can easily be doubled
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 1/2 cup olive oil
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
  • 1 large English cucumber, sliced 1/4 inch thick
  • 2 Fresno or Jalapeno chiles, minced
  • 1/2 cup unsalted, roasted pumpkin seeds (pepitas) or pine nuts
  • 1/4 cup chopped cilantro or parsley
  • 1/4 cup chopped mint or basil
  • Sumac (for serving)

DIRECTIONS:

  1. Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  2. To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

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