About This Recipe
This savory take on a melon salad combines cantaloupe and honeydew with crunchy radishes, sweet figs, and the herbal homerun of Thai basil. The small, sturdy leaves of Thai basil are less soft and floppy than sweet basil, with a spicy-anise flavor that stands up to a creamy mustard-yogurt dressing. If it’s flowering, all the better — use those blossoms, too.
This crunchy, juicy salad bowl is high in vitamins (including folate), and fiber! Melons, particularly honeydew and cantaloupe are a good source of vitamin C and beta-carotene. Radishes are high in antioxidants, vitamin C, and folate. Add yogurt to the mix and you have a splash of protein and probiotic goodness, great for digestive health and overall immunity.
Serves 4 to 6
- 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)
Step 1In 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 2Remove 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 3Arrange 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
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