This melon salad, from Denai Moore’s “Plentiful: Vegan Jamaican Recipes to Repeat” (Hardie Grant, 2023) is a delight on a summer day, and a quick, surprising start to the rest of your meal. Consisting largely of sliced cantaloupe and chayote (also known as cho cho), the dish requires minimal effort: chopping, tossing and serving. The amount of acidity and herbs can be adjusted and calibrated to your preference, or the crowd that you’re cooking for. As Ms. Moore writes, “This is a salad to be eaten seasonally, as it uses so few ingredients, so it’s important that each one has the best opportunity to shine.” Nodding toward a vibrancy of flavor, confluence of textures and an eye to pleasure, it’s a salad to look forward to.
Category: not set
Cuisine: not set
1 small or 1/2 large cantaloupe halved, seeded, peeled and thinly sliced
1 chayote squash (cho cho) peeled, halved, seeded and finely sliced (on a mandoline if you
1 small shallot, sliced into half-moons
30 leaves
1/3 cup roasted salted almonds preferably Marcona
Splash of coconut vinegar or white wine vinegar (
Glug of extra-virgin olive oil (about 1 tablespoo
Salt and freshly ground black pepper
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