Cantaloupe and Cucumber Salad
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1 ripe cantaloupe, cut into small wedges, rind removed
2 pounds heirloom tomatoes, cut into wedges
1 cup firm goat’s-milk cheese, crumbled
1 small cucumber, peeled and cut into very thin slices
2 small spring onions or scallions, white part only, and cut into thin rings
1/2 cup fresh basil leaves, cut into a chiffonade
1/2 cup fresh mint leaves, cut into a chiffonade
Coarse, freshly ground black pepper
Combine the yogurt, lemon juice, and sea salt in a small jar. Cover with a lid and shake to blend ingredients. Set aside.
In a large shallow bowl, combine the cantaloupe, tomatoes, goat cheese, cucumber, and spring onions or scallions.
Toss the salad with just enough dressing to coat the ingredients lightly and evenly. Shower with the fresh herbs and season generously with black pepper. Serves four.
CALORIES PER SERVING: 249
CARBS: 25 G
FIBER: 4 G
ROTEIN: 13 G
FAT: 12 G
By Patricia Wells and found in Runner’s World magazine