Melon Salad
Photo: James Carrier
Living in Arizona, I take advantage of all the fruit," Nancee Melin says, "and I'm a big salad fan." Using her favorites from the produce market, she constructed this wholesome, fresh combination.
How to Make It
Step 1
1
In a bowl, whisk to blend fresh ginger, lime peel, cilantro, lime juice, orange juice, and yogurt. Add hot sauce to taste.
Step 2
2
Rinse melon, cut in quarters, and discard seeds. Cut off and discard melon peel. Thinly slice melon and arrange equally on plates.
Step 3
3
Rinse oranges; cut off and discard peel and white membrane. Cut between segments and membrane to release fruit. Arrange orange segments equally with melon.
Step 4
4
Peel and pit avocado. Cut lengthwise into 1/4-inch-thick slices. Arrange slices equally on plates. Scatter jicama pieces onto plates, spoon yogurt dressing over salads, and sprinkle with pistachios. Add salt to taste.
Ingredients
1/2 teaspoon grated fresh ginger
1/2 teaspoon grated lime peel
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
1/4 cup orange juice
1/2 cup plain low-fat or nonfat yogurt
Hot sauce
1 cantaloupe or honeydew melon (3 1/2 to 4 lb.)
2 oranges (about 1 lb. total)
1 firm-ripe avocado (about 1/2 lb.)
1 cup matchstick-size pieces jicama
1/3 cup salted roasted pistachios, coarsely chopped
Salt