CANTALOUPE + JICAMA SALAD
Mmm raw salads are perfect for hot, humid summer nights pushing 90+F temps. I posted another savory cantaloupe salad the other day but yearned to do something more with the abundance of this succulent, sweet fruit. So this time around I paired the cantaloupe with some jicama and a yummy pistachio vinaigrette.
One of my biggest goals, aside from sticking to the whole foods credo, is composing dishes that I have never tasted before. This is an example of that and I was so pleasantly surprised by the outcome! This is one of those #lickthedishclean meals.
Here’s a play-by-play. Cantaloupe is juicy and incredibly sweet. Jicama is starchy with sweet undertones, but needs the juice from the cantaloupe to bring out its flavor. The two therefore go hand in hand. The pistachio vinaigrette adds a pop of citrus, texture, and acts as a great bind for the jicama. The capers tie the dish together with hints of salt.
- Cantaloupe (1/2)
- Jicama (1)
- Capers (1 tbsp)
- Raw Pistachios (Handful)
- Honey (2 tbsp)
- Lime (3/4)
- White Balsamic Vinegar (2 tsp)
- Water (2 tbsp)
- Salt + Pepper
- Remove the skin off of the jicama, cut in half or quarters (up to you!), and use a mandoline slicer to create thin slices.
- Place the jicama slices in a bowl.
- Place in a blender the raw pistachios, honey, lime, white balsamic, water, salt + pepper and purée until smooth. The pistachios won’t and don’t need to grind down smoothly; I like the crunch that results from the bits being left.
- Pour the pistachio vinaigrette over the jicama and gently toss to coat the slices.
- Add the capers to the jicama, do another toss, and allow to sit for a good 20 minutes. This will allow the starches in the jicama to break down and soak in the flavors of the vinaigrette.
- Meanwhile, slice up the cantaloupe.
- Plating – get creative! I started out by creating a gallette out of the jicama slices and topped with cantaloupe.