Mint Jicama Cantaloupe Salad with Toasted Pepitas
yields: 4 side servings
Ingredients
Toasted Pepitas
- ¼ cup toasted pepitas, pumpkin seeds
- ⅛ teaspoon extra virgin olive oil
- ⅛ teaspoon kosher salt
Mint Jicama Cantaloupe Salad
- 1½ lb cantaloupe, chopped into ½-inch pieces (about 4-5 cups chopped)
- 1 lb jicama, 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
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ cup toasted pepitas, pumpkin seeds
- 2 ounces French feta cheese, or any feta
- 2-3 tablespoons freshly 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.
