Melon, Radish & Fig Salad
Melon, Radish & Fig Salad
About this Recipe
This savory take on a melon salad combines cantaloupe and honeydew with crunchy radishes, sweet fig, and the herbal homerun of Thai basil in a creamy mustard-yogurt dressing.
The Benefits
This salad bowl is high in vitamins (including folate), and fiber. Melons are a good source of vitamin C and beta-carotene. Add yogurt to the mix and you have a splash of protein and probiotic goodness.
Ingredients
4 to 6 SERVES
- 1/2 cup (120 ml) yogurt
- 1 Tbsp (30 ml) olive oil
- 1 Tbsp (15 g) Dijon mustard
- 1/2 Tbsp maple syrup
- Juice of 1 lime
- 1/4 tsp salt
- Freshly ground black pepper
- 1/2 (about 1 lb / 450 g) cantaloupe or honeydew melon or a combination of both
- 1 bunch of breakfast radishes
- 4 figs (I love green ones here — such as Adriatic or Calimyrna)
- 1/2 cup (15 g) Thai basil leaves (loosely packed)
- Lime zest for garnish
- Thai basil flowers for garnish (optional)
Directions
-
Step 1
In a bowl, stir together the yogurt, olive oil, mustard, maple syrup, and lime juice until thoroughly combined. Stir in the salt and a few grinds of black pepper as desired; taste and adjust the seasoning. -
Step 2
Remove the rind of the melon and cut the fruit into about ¼-inch slices. Set aside. Trim the radishes and cut them into coins about ¼-inch thick. Set aside. Cut each of the figs into 8 wedges. -
Step 3
Arrange the melon slices, radish coins, fig wedges, and Thai basil leaves in a random pattern on a platter. Or divide them evenly among four plates. Drizzle with the yogurt dressing and garnish with lime zest and Thai basil flowers, if using. Serve immediately.
About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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