Rolling Meadow Dairy

Cucumber Melon Avocado Salad

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

Cook time : 15 mins

Serves : 4 people

Easy Gluten-Free Snack / Appetizer Vegetarian Short (<15 min)

Featured Rolling Meadow Products:

Rolling Meadow Dairy

Grass-Fed Plain Greek Yogurt

2% M.F. , 500g

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Rolling Meadow Dairy

Grass-Fed Salted Butter

454g

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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 Plain Greek Yogurt 2%

  • 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:

How To Make It

1

In large bowl, whisk together lemon juice, tahini paste, garlic, and salt until smooth. Whisk in yogurt until smooth.

2

In medium bowl, gently toss cantaloupe, cucumber and avocado. Stir in half the mint, half the parsley and half the dill.

3

Aleppo Pepper Butter: In small saucepan set over low heat, slowly melt butter. Stir in Aleppo pepper, cumin and chilli flakes. Increase heat to medium. Cook, stirring, for 1 to 2 minutes or until fragrant. Let cool slightly. Substitute Aleppo pepper with 1 tsp (5 mL) smoked paprika if desired.

4

Arrange salad on serving dish. Drizzle with yogurt sauce and butter mixture. Garnish with remaining mint, remaining parsley and remaining dill.

5

Serve salad with warm pita or flatbread for sopping up all the dressing and the Aleppo pepper butter.

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