Cucumber, Melon & Avocado Salad with Yogurt-Tahini Dressing and Spicy Butter Drizzle
This stunning salad delivers summer vibes and cooling, refreshing Middle Eastern flavours.
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![Servings](https://www.rollingmeadowdairy.com/wp-content/themes/goatsocial-rmd/dist/images/icons/recipe-serves-many.png)
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Ingredients
Salad with Yogurt-Tahini Dressing:
¼ cup (60 mL) lemon juice
2 tbsp (30 mL) tahini paste
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Rolling Meadow 2% Greek Yogurt
3 cups (750 mL) diced cantaloupe
3 cups (750 mL) diced cucumber
1 avocado, halved, pitted, peeled and diced
¼ cup (60 mL) finely chopped fresh mint, divided
¼ cup (60 mL) finely chopped fresh parsley, divided
2 tbsp (30 mL) finely chopped fresh dill, divided
Aleppo Pepper Butter:
1/4 cup (60 mL) Rolling Meadow Salted Butter, softened
1 1/2 tsp (7 mL) Aleppo pepper
1/2 tsp (2 mL) ground cumin
Pinch chili flakes
Instructions
- Salad with Yogurt-Tahini Dressing: In large bowl, whisk together lemon juice, tahini paste, garlic, and salt until smooth. Whisk in yogurt until smooth.
- In medium bowl, gently toss cantaloupe, cucumber and avocado. Stir in half the mint, half the parsley and half the dill.
- Aleppo Pepper Butter: In small saucepan set over low heat, slowly melt butter. Stir in Aleppo pepper, cumin and chili flakes. Increase heat to medium. Cook, stirring, for 1 to 2 minutes or until fragrant. Let cool slightly.
- Arrange salad on serving dish. Drizzle with yogurt sauce and butter mixture. Garnish with remaining mint, remaining parsley and remaining dill.
Tips: Serve salad with warm pita or flatbread for sopping up all the dressing and the Aleppo pepper butter.
Substitute Aleppo pepper with 1 tsp (5 mL) smoked paprika if desired.