Melon & strawberry salad recipe


  • Yield: 4 Servings


  • 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
  1. Arrange the shredded lettuce on 4 serving plates.
  2. 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.
  3. Place the chunks of melon on the beds of lettuce with the strawberry and cucumber slices.
  4. 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.
  5. Serve the salad with a little dressing poured over it. Garnish with sprigs of fresh mint.

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