Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Zucchini, Corn & Quinoa Wraps
© Lillys-Table.com Photo of Cucumber & Cantaloupe Green Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Cucumber & Cantaloupe Green Salad

from Zucchini, Corn & Quinoa Wraps with Cucumber Melon Salad, the Week of August 24, 2014.
View the next recipe for this meal.

Summer sweet melons and crispy cucumbers are tossed with a Lemon-Lime Yogurt Dressing. Goat cheese and pistachios add another element, but are each optional. The citrus zest makes the dressing delightful, but if you are without a microplane or fine grater, no worries, the juice is more important.

Ingredients

  • 1 lemon, zest & juice
  • 1 lime, zest & juice
  • 1 tablespoon honey
  • ½ cup greek yogurt
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • ½ lb cantaloupe, or your favorite melon, washed well
  • 1 cup cucumber, slices, peel if desired
  • 3 cups baby spinach, wash & dry
  • 2 ounces goat cheese, crumbled, optional
  • ¼ cup pistachios, or sliced almonds or pepitas

Serving Size: 4 People

Share

 

Preparation Instructions

Whisk the lemon zest & juice, lime zest & juice with the honey. Once it is a silky syrup, fold in the Greek yogurt. Season with a pinch of salt and pepper if desired.

Cut the cantaloupe in half and remove the rind. Cut into wedges and again into long paper thin slices. Stack up and cut again into fourths to create bite size slices.

Peel the cucumber if desired. Cut down the center lengthwise. Thinly slice on the diagonal in half moon shapes.

Wash and dry the spinach and place on a plate or salad bowl. Top with the melon slices, cucumber slices and drizzle with the yogurt dressing.

Finish with the goat cheese and chop up the nuts or seeds to sprinkle on top. Or get crazy fancy with this Black Pepper Parmesan Granola.