Recipe From: American Culinary Federation
1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
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.
To serve, add cilantro, and mint to salad and toss gently to combine.
Top with sumac.
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