Cantaloupe Salad With Lime Pepitas Cotija Recipes

CANTALOUPE SALAD

Steps:

• Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

CANTALOUPE SALAD

Steps:

• Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!

CANTALOUPE SALAD WITH LIME, PEPITAS & COTIJA

Steps:

• Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.
• Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.

GUACAMOLE WITH TOASTED PEPITAS AND COTIJA CHEESE

Steps:

• In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper and mix to combine. Top with pepitas and cheese. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day.