Recipe: Spicy Arugula & Cantaloupe Salad with Chili-Lime Pistachios

from the blog Preventing Culinary Amnesia

 Spicy Arugula & Cantaloupe Salad with Chili-Lime Pistachios

  • 3 C arugula, loosely packed
  • 1 small cantaloupe, cut into chunks
  • 1 Tbsp cilantro, chopped
  • 4 Tbsp olive oil
  • 4 tsp cider vinegar
  • 3 Tbsp lime juice
  • 3 Tbsp lemon juice
  • 1/2 tsp cayenne
  • 3 tsp coriander, ground
  • salt & black pepper to taste
  • chili-lime pistachios (see below)
1. Toss together the arugula, cantaloupe, and cilantro. Set aside. 
2. In a small bowl, whisk together the olive oil, vinegar, lime juice, lemon juice, cayenne, coriander, salt and black pepper. 
3. Pour half the dressing on the salad and toss well. Sprinkle with chili-lime pistachios and serve immediately. 


For chili-lime pistachios (makes 1 C)
  • 1 C raw pistachios
  • juice of 1 lime
  • 3/4 tsp chili powder
  • 1/2 tsp cumin, ground
  • oil
1. Preheat the oven to 350. Lightly oil a baking sheet and spread the pistachios as a single layer.
2. In a small bowl, whisk together the lime juice, chili powder & cumin. Smear over the pistachios, until coated.
3. Bake for 7 mins, watching carefully. These burn quickly!
 

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