Thursday, May 21, 2009

Avocado & Melon Salad

8 plum tomatoes, roughly chopped
2 cups diced ripe cantaloupe
4 ripe avocadoes, halved, pitted, peeled & diced
2 red bell peppers, halved lengthwise, roasted, seeded, & diced
1 cup lemon-mint yogurt dressing (see below)
2 tbl chopped fresh chives or cilantro

Gently toss ingredients together.

4 servings

1 cup plain yogurt
1 tbl lemon juice
1 tsp grated lemon zest
1/4 c. olive oil
1/4 tsp black pepper
2 tbl chopped fresh mint

Whisk yogurt, lemon juice, and lemon zest together in a small bowl. While whisking, slowly drizzle in the olive oil and continue to whisk until slightly thickened. Fold in the pepper and mint just before serving

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