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Cucumber, Cantaloupe, & Summer Squash Salad

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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
  2. Make the salad: Using a vegetable peeler or a mandolin, shave squashes and cucumber into wide ribbons, stopping when you reach seeds.
  3. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupes into ribbons and refrigerate.
  4. Just before serving, drain cucumber and squash ribbons and toss with cantaloupe. Drizzle with dressing.

Notes

Recipe courtesy of MarthaStewart.com

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