Summer Melon Salad with Spicy Yogurt Dressing

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Yield: 4 servings


1-1/4 cups Geek style yogurt
1 each  Lime, juice and zest
2 Tbsp  Mint, roughly chopped
1 Tbsp  Basil, roughly chopped
1 tsp  Fresh ginger, finely chopped
½ tsp  Ancho chile powder
To taste Kosher salt and freshly ground black pepper
4-5 lbs   Ripe melon, Tuscan, charentais or crenshaw (should yield approx. 2 lb cleaned)
2-3 cups Tender baby greens
1 tsp  Olive oil
2 each  Green onion, thinly sliced  

1. Combine the yogurt, lime juice and zest, mint, basil, ginger, and chile powder to the drained yogurt; mix well. Season to taste with salt & pepper and set aside.

2. Peel the skin off the melon, cut in half and scoop out the seeds. Cut into bite-size pieces.

3. Place the greens in a large mixing bowl. Toss with a few drops of olive oil and a few grains of salt; arrange on a serving platter. Arrange the melon over the greens and top melon with the yogurt dressing. Sprinkle with the green onion.

• The melon can be tossed with the yogurt dressing if desired.