This week’s recipe comes from Highfield’s Culinary Instructor, Kendra Kohler, and it features delicious cantaloupe and cool cucumber in a tasty salad! The combination of sweet, ripe cantaloupe, cool, crisp cucumber and crunchy pumpkin seeds make this salad perfect for summer. I love the blend of coriander, cardamom and mint. They really bring this salad to a new level and we hope you will give it a try this week!
Cantaloupe and Cucumber Salad
This recipe was adapted from Bon Appetit May 2017 Tusk; Portland Oregon
1/4 cup plus 2 tablespoons extra virgin olive or avocado oil
1/4 cup white balsamic vinegar
1 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe
1 large English cucumber
1 large jalapeno pepper
1/4 cup unsalted, roasted pepitas (pumpkin seeds)
1/4 cup chopped mint
Remove the rind and seeds of the cantaloupe. Cut flesh into 1 inch pieces.
Slice the cucumber in half the long way, then slice each half on an angle, 1/2 inch thick.
Chop top and stem off the jalapeño, remove membrane and seeds with a pairing knife then slice into thin rounds.
Chop your mint.
Whisk together your oil, vinegar, coriander, cardamom, salt and pepper in a large bowl.
Add your cantaloupe, cucumber, and jalapeño. Give a good toss to evenly coat them in your dressing.
Let sit for 15 minutes to marinate.
Upon serving add pumpkin seeds and mint to the bowl and toss gently.
Best to serve immediately after marinating/adding your mint and pumpkin seeds as this recipe, although lovely and delicious, does not keep well over a day.