I know when I talk about giving up grains that some people go, “Tsk, tsk – where is she getting her fiber?”
Well, I’ll tell you – in dishes like this.
I post, on average, three recipes a week. I cook or prepare, on average, nineteen to twenty-one meals during that same week, which means you don’t see what I eat the vast majority of the time. You may think my diet is pretty meat-centric but we eat quite a bit of vegetables, many of them raw (I love me a good salad). Add a reasonable amount of fresh fruit in the warm months, and we get a good amount of fiber in our diets. Perhaps not the 25 grams the USDA recommends (but we all know what I think of that particular government agency), but then again neither does the average American, even with all those whole grains.
At any rate, this dish was the result of Beloved’s insistence that we buy some jicama (my experience with that particular tuber being somewhat limited) and the need to use some cantaloupe that was in danger of becoming too over-ripe for consumption in the next five minutes. The result was a light, refreshing and tasty salad that would be an excellent accompaniment to chicken or fish. And it has a whopping 5.34 grams of fiber per serving.
Note: If you don’t have a melon baller or simply don’t want to mess with it, feel free to cut the cantaloupe into bite-size cubes along with the jicama. Neither the flavor nor the presentation will suffer.
Jicama Cantaloupe Salad
1/2 medium cantaloupe
1/2 large jicama
1 tablespoon fresh cilantro, coarsely chopped
1 teaspoon fresh lime juice, or more to taste
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes, or to taste
1 1/2 teaspoon extra-virgin olive oil
Scoop the melon out with the small end of a melon baller; place in a large, non-reactive (stainless steel or glass) bowl. Peel the jicama and cut into bite-size pieces; add to the cantaloupe.
Add the remaining ingredients and toss well. Cover and refrigerate for at least an hour to allow the flavors to blend. Serve either cold or at room temperature.