1½lbcantaloupe, chopped into ½-inch pieces (about 4-5 cups chopped)
1lbjicama, peeled* and cut into matchsticks (about 2.5 cups cut)
Juice of 1 orange, about ¼ cup
Juice of 1 lime, about 2 tablespoons
Zest of two limes
1tablespoonextra virgin olive oil
¼teaspoonkosher salt
¼cuptoasted pepitas, pumpkin seeds
2ouncesFrench feta cheese, or any feta
2-3tablespoonsfreshly chopped mint leaves
INSTRUCTIONS
Toasted Pepitas
Toss the pepitas with olive oil and salt in a small pan.
Toast over medium-low heat until lightly browned and beginning to pop, about 6-8 minutes.
Mint Jicama Cantaloupe Salad
Toss the cantaloupe, jicama, orange juice, lime juice and zest, olive oil, and salt together in a large bowl.
Just before serving toss in the toasted pepitas, feta, and chopped mint.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.