Melon Salad

Living in Arizona, I take advantage of all the fruit," Nancee Melin says, "and I'm a big salad fan." Using her favorites from the produce market, she constructed this wholesome, fresh combination.

Yield: Makes 5 or 6 servings

Ingredients

• 1/2  teaspoon  grated fresh ginger
• 1/2  teaspoon  grated lime peel
• 2  tablespoons  minced fresh cilantro
• 3  tablespoons  lime juice
• 1/4  cup  orange juice
• 1/2  cup  plain low-fat or nonfat yogurt
• Hot sauce
• 1  cantaloupe or honeydew melon (3 1/2 to 4 lb.)
• 2  oranges (about 1 lb. total)
• 1  firm-ripe avocado (about 1/2 lb.)
• 1  cup  matchstick-size pieces jicama
• 1/3  cup  salted roasted pistachios, coarsely chopped
• Salt

Preparation

1. In a bowl, whisk to blend fresh ginger, lime peel, cilantro, lime juice, orange juice, and yogurt. Add hot sauce to taste.

2. Rinse melon, cut in quarters, and discard seeds. Cut off and discard melon peel. Thinly slice melon and arrange equally on plates.

3. Rinse oranges; cut off and discard peel and white membrane. Cut between segments and membrane to release fruit. Arrange orange segments equally with melon.

4. Peel and pit avocado. Cut lengthwise into 1/4-inch-thick slices. Arrange slices equally on plates. Scatter jicama pieces onto plates, spoon yogurt dressing over salads, and sprinkle with pistachios. Add salt to taste.

Nutritional Information

Calories:

186 (42% from fat)

Protein:

4.5g

Fat:

8.7g (sat 1.3)

Carbohydrate:

26g

Fiber:

4.7g

Sodium:

85mg

Cholesterol:

1.1mg