Looking for a creative alternative to the traditional garden salad? Try this refreshing and delicious recipe for a Cucumber, Cantaloupe and Squash Salad! Simple to make and effortless to enjoy, this will quickly become a staple for your summer get-togethers this season!
1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 summer squashes (about 1 pound), unpeeled
1 cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed
- Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
- Make the salad: Using a vegetable peeler or a mandolin, shave squashes and cucumber into wide ribbons, stopping when you reach seeds.
- Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupes into ribbons and refrigerate.
- Just before serving, drain cucumber and squash ribbons and toss with cantaloupe. Drizzle with dressing.
Recipe courtesy of MarthaStewart.com