Ingredients
- ½ iceberg lettuce, shredded
- 1 small honeydew melon
- 2 cups strawberries, sliced
- 2-inch/5-cm piece cucumber, thinly sliced
- Fresh mint sprigs, to garnish
For the Dressing
- scant 1 cup plain yogurt
- 2 inch/5 cm piece cucumber, peeled
- A few fresh mint leaves
- ½ tsp finely grated lime or lemon rind
- Pinch of superfine sugar
- 3–4 ice cubes
How to Make It
- Arrange the shredded lettuce on 4 serving plates.
- Cut the melon lengthwise into fourths. Scoop out the seeds and cut through the flesh down to the skin at 1-inch/2.5-cm intervals. Cut the melon close to the skin and detach the flesh.
- Place the chunks of melon on the beds of lettuce with the strawberry and cucumber slices.
- To make the dressing, put the yogurt, cucumber, mint leaves, lime or lemon rind, superfine sugar, and ice cubes into a blender or food processor. Blend together for about 15 seconds until smooth. Alternatively, chop the cucumber and mint finely, crush the ice cubes, and combine with the other ingredients.
- Serve the salad with a little dressing poured over it. Garnish with sprigs of fresh mint.
