Cantaloupe and Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A Rachael Ray recipe from her EveryDay Magazine June/July 2008 edition. Light summer salad that features sweet cantaloupe, one of my favorite fruits! To make this a main course, simple add cooked chicken breast strips and chopped avocado on top. Fresh, light and tasty too! PS, the best cantaloupes in the world are grown in Indiana in my opinion. . .Poseyville's are absolutely grand if you can get your hands on them. . .they are kind of bumpy and ugly but they taste the best. Ingredients:
1/2 cup greek yogurt |
2 tablespoons lime juice |
1 tablespoon honey |
1 cantaloupe, cut into bite-sized pieces |
2 cucumbers, peeled and thinly sliced |
2 celery ribs, thinly sliced |
2 teaspoons chopped fresh mint |
1/3 cup sliced almonds |
Directions:
1. In a large serving bowl, whisk together the yogurt, lime juice and honey.
2. Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
3. Sprinkle with the almonds and serve!
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