Savory fruit salads are officially a thing. For evidence, look no further than this recipe from Tusk in Portland, OR. (And, for the record, cucumber is a fruit.)
Recipe information
Yield
4 servings
Ingredients
½
cup olive oil
¼
cup Champagne vinegar or white wine vinegar
1
teaspoon ground coriander
1
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
⅛
teaspoon ground cardamom
½
large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1
large English hothouse cucumber, sliced on a diagonal ½ inch thick
2
Fresno chiles, thinly sliced
½
cup unsalted, roasted pumpkin seeds (pepitas)
¼
cup chopped cilantro
¼
cup chopped mint
Sumac (for serving)
Ingredient Info:
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.
Need to make a substitution?
Preparation
Step 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.
Step 2
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
Nutrition Per Serving
Calories (kcal) 390
Fat (g) 35
Saturated Fat (g) 5
Cholesterol (mg) 0
Carbohydrates (g) 17
Dietary Fiber (g) 3
Total Sugars (g) 10
Protein (g) 7
Sodium (mg) 300