Mint Jicama Cantaloupe Salad

Mint jicama cantaloupe salad with toasted pepitas and creamy French feta – no cook, no hassle, just delicious.

Toasted Pepitas:
¼ cup toasted pepitas (pumpkin seeds)
⅛ teaspoon extra virgin olive oil
⅛ teaspoon salt

Mint Jicama Cantaloupe Salad:
1½ lb cantaloupe, chopped into ½-inch pieces (about 4-5 cups chopped)
1 lb jicama, peeled and cut into matchsticks (about 2.5 cups cut)
Juice of 1 orange (about ¼ cup)
Juice of 1 lime (about 2 tablespoons)
Zest of two limes
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ cup toasted pepitas (pumpkin seeds)
2 ounces French feta cheese (or any feta)
2-3 tablespoons freshly chopped mint leaves

View the full recipe at Snixy Kitchen →