Cucumber, Melon & Avocado Salad with Yogurt-Tahini Dressing and Spicy Butter Drizzle

This stunning salad delivers summer vibes and cooling, refreshing Middle Eastern flavours.

Main

Serves 4 People

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

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.