Cantaloupe and cucumber salad

Refreshing summer salad recipe combining juicy cantaloupe and crisp cucumber with a zesty citrus dressing for a burst of flavor in every bite.

Ingredients:

• cup olive oil
• cup Champagne vinegar or white wine vinegar
• teaspoon ground coriander
• teaspoon kosher salt
• teaspoon freshly ground black pepper
• teaspoon ground cardamom
• large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
• large English hothouse cucumber, sliced on a diagonal ½ inch thick
• Fresno chiles, thinly sliced
• cup unsalted, roasted pumpkin seeds (pepitas)
• cup chopped cilantro
• cup chopped mint
• Sumac (for serving)
• Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.
• 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

Instructions:

1. Combine oil, vinegar, coriander, salt, pepper, and cardamom in a spacious bowl using a whisk. Incorporate cantaloupe, cucumber, and chiles and mix well to ensure they are coated in the dressing. Allow it to rest for 15 minutes without covering it.
2. When ready to serve, sprinkle pumpkin seeds, cilantro, and mint over the salad and mix delicately to mix everything together. Finish by sprinkling sumac on top.

Summary:

• Calories: 1216 kcal
• Fat: 111 g
• Protein: 9 g
• Carbs: 56 g
• Potassium: 2006 mg
• Magnesium: 144 mg