Melon Salad Recipe

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.

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

Step 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

Rinse melon, cut in quarters, and discard seeds. Cut off and discard melon peel. Thinly slice melon and arrange equally on plates.

Step 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

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories186

% Daily Value *
Total Fat 8.7g12%

Saturated Fat 1.3g7%
Cholesterol 1.1mg1%
Sodium 85mg4%
Total Carbohydrate 26g10%

Dietary Fiber 4.7g17%
Protein 4.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Melon Salad