Recipes

Green Tomato and Honeydew Melon Salad

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Green Tomato and Honeydew Melon Salad

Green Tomato and Honeydew Melon Salad

amanda

Equipment

  • - Mandoline Slicer

  • - Vegetable Peeler

  • - Bowl Set (Salad Serving)

  • - Cutting Board with Adjustable Height

  • - Salad Spinner

  • - Colander

  • - Mixing Bowls (Set of 3-5, for ingredients mixing and preparation)

  • - Chef's Knife (with an appropriate blade type like a Santoku knife for slicing fruits and vegetables)

  • - Salad Plates

  • - Lemon Juicer (optional, if you plan to add lemon juice to enhance flavors)

  • - Measuring Cups and Spoons Set

Ingredients

  • 1 teaspoon ground cumin

  • 2 tablespoons raw green (hulled) pumpkin seeds (pepitas)

  • 2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided

  • 1 tablespoon distilled white vinegar

  • 2 teaspoon finely chopped seeded fresh jalapeño

  • 1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges

  • 1/2 honeydew melon, cut into 3/4-inch pieces

  • 1/4 cup packed cilantro leaves

Instructions

1

Instruction 1

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
2

Instruction 2

Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
3

Instruction 3

Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
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