Jicama-Melon Salad with Cucumber Dressing

Jicama-Melon Salad with Cucumber Dressing

Serves 4 / Prep time: 30 minutes

NUT-FREE	VEGAN	QUICK & EASY

Salads don’t have to be composed of vegetables, even if the dressing is more savory than sweet. The sweet melon is complemented by the lemony taste of coriander in the pale green dressing, as well as the bite of chopped scallion. Watermelon would also make a tasty addition to this pretty salad if you prefer the taste. For a truly sublime dressing, grind your own coriander seeds with a mortar and pestle, or a clean coffee grinder, after toasting them lightly in a skillet over low heat.

FOR THE DRESSING:

• ½ English cucumber, cut into chunks
• 1 (7g) stevia packet
• 1 teaspoon white vinegar
• 1 teaspoon ground coriander

FOR THE SALAD:

• 1 small jicama, peeled and shredded
• 2 cups cantaloupe, finely diced
• 2 cups honeydew melon, finely diced
• 1 red bell pepper, diced
• 2 scallions, sliced thin
• Sea salt
• Freshly ground black pepper

TO MAKE THE DRESSING:

1.In a blender, blend the cucumber, stevia, vinegar, and coriander until smooth.

2.Set aside.

TO MAKE THE SALAD:

1.In a large bowl, toss together the jicama, cantaloupe, honeydew, bell pepper, and scallions.

2.Add the dressing to the bowl, and toss to coat the ingredients.

3.Season the salad with salt and pepper, and serve.

Allergy Adjustment: Nightshades can be a dietary concern for people with autoimmune diseases or certain intolerances. Omit the red bell pepper if you cannot tolerate nightshades.

PER SERVING Calories: 137; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbohydrates: 32g; Fiber: 11g; Protein: 3g