Cantaloupe and Cucumber Salad

Ingredients

• ½ cup olive oil
• 1 tsp. salt
• ¼ cup mint, chopped
• ⅛ tsp. cardamom, ground
• 1 tsp. coriander, ground
• ¼ cup cilantro, chopped
• ¼ tsp. black pepper, freshly ground
• ¼ cup white wine or champagne vinegar
• ½ large cantaloupe, rind and seeds removed, 1-inch pieces
• 1 large English cucumber, sliced ½ inch on a diagonal
• 2 Fresno chiles or jalapeno peppers, thinly sliced
• ½ cup pumpkin seeds, unsalted & roasted

Instructions

1. In a large bowl, whisk oil, vinegar, coriander, salt, pepper and cardamom. Add cantaloupe, cucumber, and chilies and toss well. Let sit uncovered for 15 minutes.
2. To serve, add pumpkin seeds, cilantro and mint and gently toss.

Nutrition per serving: 260 calories, 13 g carbohydrates, 20 g fat, 3 g fiber, 7 g protein, 250 mg sodium, 9 g sugar.

Recipe from: epicurious.com