Green Tomato and Honeydew Melon Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars, but the supporting playershot jalapeño, earthy pumpkin seeds, and pungent cilantroadd plenty of intrigue. Ingredients:
1 teaspoon ground cumin |
2 tablespoons raw green (hulled) pumpkin seeds (pepitas) |
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided |
1 tablespoon distilled white vinegar |
2 teaspoon finely chopped seeded fresh jalapeño |
1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges |
1/2 honeydew melon, cut into 3/4-inch pieces |
1/4 cup packed cilantro leaves |
Directions:
1. Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
2. Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
3. Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
4. Per serving: 302 calories, 23g fat (3g saturated), 0mg cholesterol, 199mg sodium, 24g carbohydrates, 3g fiber, 4g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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