Melon and Jicama Salad with Cumin Cucumber Dressing
Today I am going to introduce you to my best friend in the kitchen. Well, other than Sadie and Skyler, who are my constant companions while I cook.
The Flavor Bible
Yesterday, I had a bowl of macadamia nuts soaking. Wanting to use them before it was too late, I picked up “The Flavor Bible” and looked up macadamia nuts. I already know many things that go with macadamia nuts but The Flavor Bible lists so many things…many which I never would have thought of.
Macadamia nuts “volume” is considered to be moderate which means they won’t completely overwhelm a recipe. I also had tons of lemons, dropped off by my assistant, Shannon, and cucumbers. After looking up each ingredient, I got thinking. The macadamia nuts went in the high-speed blender, along with garlic and lemon juice.
Wanting to lighten up this nut based dressing, I threw in a cucumber. After a taste, everything started falling into place. Listed as a match for cucumber was cumin. The minute I saw that, the rest of the salad took shape in my mind. Jicama and melon would be the star players of this salad and the cumin cucumber dressing, the supporting player. All of the flavors play off of each other beautifully and the cumin brought a depth and savoriness to the sweet, cool flavors of the jicama and melon. A melon jicama salad!
Once the salad was mixed up, I decided I wanted a little more heat and crunch. I added red pepper flakes (completely optional) and pumpkin seeds. When everything came together, it was heaven! I had a huge bowl for lunch and mixed it with black rice for dinner. It was so tasty, we ate the whole batch and today I made another.
You can find The Flavor Bible here: THE FLAVOR BIBLE
Equipment needed:
Jicama and Melon Salad with Cumin Cucumber Dressing
SERVES 4
Dressing
- 1/2 cup macadamia nuts, soaked for 6 hours, rinsed and drained
- 1 medium cucumber, peeled and cubed
- 1 clove garlic
- Juice from 1/2 lemon
- 1 1/2 teaspoons cumin
- Himalayan salt and fresh ground pepper to taste
- Place all ingredients in high-speed blender and blend until smooth.
Salad
- 3 cups jicama, cubed
- 3 cups musk melon. cubed
- 1/2 cup scallions, sliced
- 1-2 tablespoons red pepper flakes (optional)
- 1/2 – 1 cup pumpkin seeds
- dressing
- Place all ingredients in bowl and toss to combine.
Theresa wrote on April 27, 2013
I made this today for lunch. I think next time I will half some red grapes for a little more sweetness. I used this with my dinner tonight as well. I wrapped it in a lettuce leaf with kelp noodles and Nama Shoyu. Excellent! Thank you for this recipe!
Faith wrote on April 27, 2013
this looks great, it might even make me like melon in something! I love watermelon but not the other melons so much. but the spicing in here might balance it just right! I love using macadamias to make sauces, recently made a raw mayo that I’m really enjoying… and to the food combining questions, I’d say if you don’t have digestive discomfort from this combination, (gas etc) , go for it!
Tabia wrote on April 27, 2013
What’s your position on “Ann Wigmore” followers who think all melons should be eaten alone or with each other only?
4ZKN
Susan wrote on April 27, 2013
I think they should do what they wish.
Pam wrote on April 27, 2013
What about the food combination rule about melons: eat ten alone or leave them alone?
Susan wrote on April 27, 2013
Hi, Pam,
I honestly don’t worry about food combining. I feel great eating the way I do and don’t seem to have problems combining fruit with nuts, etc. Cheers!
Lexan wrote on April 26, 2013
Looks divine. Will be making this, sans red pepper due to a stupid allergy, this weekend
Susan wrote on April 26, 2013
You will love it, Kelli. Jicama is always a favorite of mine.
Susan wrote on April 26, 2013
Thank you, Julie!
Kelli wrote on April 26, 2013
Susan, this looks delish!! I always forget about jimaca but love the crunch. This is on my list to make this weekend. Thanks so much for sharing!!
julie@thesimpleveganista wrote on April 26, 2013
This sounds delicious and looks beautiful! I have and love that book too. 🙂