Melon Salad with Honey, Pistachio Yogurt, and Mint
Reprinted from the new book Health Nut: A Feel-Good Cookbook by Jess Damuck. Text copyright © 2024 by Jess Damuck. Photographs copyright © 2024 by Linda Pugliese. Published by Abrams.
Says Los Angeles-based cookbook author Jess Damuck, “Melon is usually just a little side dish for breakfast, but in the summer months when it’s bright and sunny and hot and sticky, ripe melons are so incredibly sweet and juicy that they are really all I want. Swirling deep green pistachio butter into rich yogurt sweetened with honey makes a simple fruit salad feel luxurious.”
This recipe, and others like it, can be found in the article “We’re in Love with These 1970s-Inspired Summer Salads.”
How to Make It
1
Make the nut butter: Preheat the oven to 400°F. Spread out 3 cups nuts on a rimmed baking sheet and toast in the oven. Be careful not to burn them—set a timer, starting at 8 minutes, but keep checking as soon as they are slightly browned and fragrant. It shouldn’t take more than 10 minutes, depending on what nuts you are using.
2
Add the toasted nuts to a food processor and process until smooth. This will be very loud, and it will take longer than you think, about 10 minutes. Scrape down the sides as needed and add about ½ tsp. salt and taste for seasoning. Add sweetener of choice, if using, plus any other mix-ins to taste. I like to store mine in the fridge, but it’s not necessary. Just keep in an airtight container and use within about 3 weeks.
3
Prep the salad: Cut both ends off the melon so it can stand up straight. Move the knife around the curve of the melon to cut off the white rind. Cut the melon in half, remove the seeds, and thinly slice.
4
Stir together 1 cup yogurt, 2 tablespoons nut butter, and 1 tablespoon honey.
5
Assemble and serve: Spread the yogurt mixture on the bottom of the plate and arrange the sliced melon over the top. Squeeze a bit of lime juice and finish with a drizzle of extra-virgin olive oil and sprinkle with flaky salt, crushed pistachios, and fresh mint leaves.
Ingredients
For the Nut Butter
3 cups raw pistachios or your preferred nut or a combination
2 to 4 tbsp. maple syrup, agave, or your preferred sweetener (optional)
salt to taste
For the Salad
1 ripe cantaloupe
1 cup plain unsweetened Greek yogurt
2 tbsp nut butter (preferably pistachio; see ingredients above, recipe to right)
1 tbsp honey
1 lime
extra-virgin olive oil
flaky salt, for serving
crushed pistachios, for serving
handful fresh mint leaves
Directions
1
Make the nut butter: Preheat the oven to 400°F. Spread out 3 cups nuts on a rimmed baking sheet and toast in the oven. Be careful not to burn them—set a timer, starting at 8 minutes, but keep checking as soon as they are slightly browned and fragrant. It shouldn’t take more than 10 minutes, depending on what nuts you are using.
2
Add the toasted nuts to a food processor and process until smooth. This will be very loud, and it will take longer than you think, about 10 minutes. Scrape down the sides as needed and add about ½ tsp. salt and taste for seasoning. Add sweetener of choice, if using, plus any other mix-ins to taste. I like to store mine in the fridge, but it’s not necessary. Just keep in an airtight container and use within about 3 weeks.
3
Prep the salad: Cut both ends off the melon so it can stand up straight. Move the knife around the curve of the melon to cut off the white rind. Cut the melon in half, remove the seeds, and thinly slice.
4
Stir together 1 cup yogurt, 2 tablespoons nut butter, and 1 tablespoon honey.
5
Assemble and serve: Spread the yogurt mixture on the bottom of the plate and arrange the sliced melon over the top. Squeeze a bit of lime juice and finish with a drizzle of extra-virgin olive oil and sprinkle with flaky salt, crushed pistachios, and fresh mint leaves.
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