Green Tomato and Honeydew Melon Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
21%
Green Tomato and Honeydew Melon Salad
30 min.
4
190kcal

Suggestions


Are you ready to dive into a refreshing culinary experience? This Green Tomato and Honeydew Melon Salad is not only a delight for your taste buds but also offers a vibrant splash of color to your table. Perfect for those who are health-conscious and seeking gluten-free, vegan, and low FODMAP options, this salad is a game-changer!

Imagine the crunch of mixed green tomatoes paired with the sweet juiciness of honeydew melon, all brought to life with the zesty notes of fresh cilantro and the warming spice of ground cumin. This dish is more than just a side; it's a stunning antipasti or starter that can elevate any meal while keeping it light and invigorating.

In just 30 minutes, you can prepare a dish that serves four, making it ideal for gatherings or a casual family dinner. The use of toasted pumpkin seeds adds a delightful crunch, while the hint of jalapeño brings a subtle kick that perfectly complements the sweet and savory flavors. With only 190 calories per serving, you can indulge guilt-free!

So why settle for the ordinary when you can impress your guests with this vibrant, nutritious dish? Whether served as a snack or an accompaniment to your favorite entrée, this Green Tomato and Honeydew Melon Salad is sure to be a favorite at your table!

Ingredients

  • 0.3 cup cilantro leaves packed
  • 1.5 pounds tomatoes mixed green cut into 3/4-inch wedges (not unripe)
  • teaspoon ground cumin 
  • 0.5  wedges honeydew melon cut into 3/4-inch pieces
  • teaspoon jalapeno fresh seeded finely chopped
  • tablespoons olive oil extra virgin extra-virgin divided
  • tablespoons pumpkin seeds raw green hulled () (pepitas)
  • tablespoon vinegar white

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute.
  2. Transfer to a large bowl.
  3. Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes.
  4. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
  5. 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.
  6. Sprinkle with pumpkin seeds.
  7. Per serving: 302 calories, 23g fat (3g saturated), 0mg cholesterol, 199mg sodium, 24g carbohydrates, 3g fiber, 4g protein
  8. Nutrition Data
  9. See Nutrition Data's complete analysis of this recipe ›

Nutrition Facts

Calories190kcal
Protein8.83%
Fat44.27%
Carbs46.9%

Properties

Glycemic Index
32.25
Glycemic Load
0.07
Inflammation Score
-8
Nutrition Score
15.025651973227%

Flavonoids

Epigallocatechin
0.06mg
Epicatechin
0.02mg
Apigenin
0.01mg
Luteolin
0.04mg
Quercetin
0.66mg

Nutrients percent of daily need

Calories:190.1kcal
9.51%
Fat:10.14g
15.6%
Saturated Fat:1.52g
9.48%
Carbohydrates:24.18g
8.06%
Net Carbohydrates:20.57g
7.48%
Sugar:19.99g
22.21%
Cholesterol:0mg
0%
Sodium:52.86mg
2.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.55g
9.1%
Vitamin C:71.97mg
87.24%
Vitamin K:29.99µg
28.56%
Vitamin A:1273.6IU
25.47%
Manganese:0.47mg
23.3%
Potassium:772.75mg
22.08%
Magnesium:65.11mg
16.28%
Vitamin B6:0.3mg
14.99%
Fiber:3.6g
14.41%
Copper:0.27mg
13.33%
Phosphorus:130.66mg
13.07%
Vitamin E:1.93mg
12.84%
Folate:49.95µg
12.49%
Vitamin B1:0.18mg
12.09%
Vitamin B5:1.15mg
11.5%
Iron:1.98mg
10.98%
Vitamin B3:1.83mg
9.17%
Vitamin B2:0.1mg
5.88%
Zinc:0.69mg
4.58%
Calcium:39.95mg
3.99%
Selenium:2.34µg
3.34%
Source:Epicurious