INGREDIENTS:

1 tsp. ground cumin

2 Tbsp. raw green pumpkin seeds

2 Tbsp. + 1/4 tsp. olive oil

1 Tbsp. white vinegar

2 tsp. diced jalapeno

1 1/2 lb. green tomatoes (not unripe,) cut into 3/4″ pieces

1/2 of a honeydew melon, cut into 3/4″ pieces

1/4 c. cilantro leaves

INSTRUCTIONS:

Toast the cumin in a skillet until it is fragrant, stirring constantly – about 1 min.  Transfer to a small bowl.

Add pumpkin seeds to the skillets and heat until they begin to pop, about 4 – 5 minutes.  Transfer to a different small bowl and add 1/4 tsp. olive oil & salt to taste.

Whisk together cumin, vinegar, diced jalapeno, 1/4 tsp. salt 1/8 tsp. pepper, and 2 Tbsp. olive oil.

Toss dressing with tomatoes, honeydew, and cilantro.  Sprinkle with toasted pumkin seeds.