This crunchy, refreshing cantaloupe salad gets a kick from a chile-lime dressing.
It adds both a vibrant red color and tang to the dish.
The skin should be firm with a little give, like a pineapple.
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Ingredients
1(2 3/4-lb.
)cantaloupe
1(1 lb., 3-oz.
)jicama
1cupthinly shaved cucumber(from 1 [11-oz.]
cucumber)
1/4cupthinly sliced red onion(from 1 [8-oz.]
Reserve 1 cantaloupe half for another use.
Peel jicama, and cut in half lengthwise.
Reserve 1 jicama half for another use.
Thinly slice remaining half lengthwise into 1/16-inch-thick slices with mandoline (youll have about 1 cup).
Arrange cantaloupe, jicama, cucumber, and onion slices decoratively on a platter.
Whisk together Chamoy, oil, lime juice, honey, and salt in a small bowl.
Drizzle half of the dressing over cantaloupe mixture on platter.
Sprinkle salad with cilantro, Cotija, and seasoning.
Serve immediately alongside additional Cotija and remaining dressing.
