Recipe: Cantaloupe and Tomato Salad

Loaded with contemporary components and loads of nutritional vitamins to match, this salad is certain so as to add some coloration to your desk. And a mixture of jalapenos, lime juice and pumpkin seeds provides a shiny taste!

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1 cantaloupe 12 cherry tomatoes, halved
12 basil leaves
1 small jalapeño, sliced into skinny rounds
3 tablespoons roasted, unsalted pumpkin seeds
2 tablespoons contemporary lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly floor black pepper


  1. Cut the cantaloupe in half and scoop out the seeds. Use a soup spoon to scoop out bite-sized items and add to a serving bowl.
  2. Scatter the tomatoes, basil, jalapeño and pumpkin seeds over the cantaloupe.
  3. Drizzle the lime juice and oil, and sprinkle the black pepper over the whole lot.

Nutritional info (per serving)

Makes 4 (1 cup) servings

Calories: 130
Total fats: 6 g
Saturated fats: 1 g
Trans fats: 0 g
Protein: 3 g
Total carbohydrate: 16 g
Fiber: 2 g
Sugar: 13 g
Cholesterol: 0 mg
Sodium: 30 mg

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