Cooling Melon Salad with Ginger-Lime Dressing
June, 2001

Serves 6 / In many parts of the world, ginger and lime are combined with juicy, vine-ripened organic melons for a cooling dessert. Be sure the yogurt you use does not contain gelatin, so you can strain it properly.

8 ounces plain nonfat yogurt
1/2 tablespoon freshly grated ginger
1 tablespoon fresh lime juice, preferably organic
1 teaspoon grated organic lime zest, finely chopped (optional)
1-2 tablespoons honey
3-4 cups melon balls (use honeydew, orange honeydew, cantaloupe or crenshaw melon)
2 tablespoons finely chopped crystallized ginger
Fresh violets or other edible summer flowers

1. Place yogurt in a coffee filter and strainer over a bowl, and let drain in refrigerator overnight. Yogurt will be a thick, creamy consistency. Place the strained yogurt in a bowl and squeeze juice out of grated ginger over the yogurt. Blend in lime juice, zest and 1 or 2 tablespoons honey, to taste.
2. Place melon balls in serving bowl. Pour dressing over melon balls and gently mix until all melon is coated with some dressing. Sprinkle with chopped, crystallized ginger. Garnish with violets.

Calories 75,Fat 0,Perfat 2,Cholesterol 1,Carbo 18,Protein 2