Prep: 8 minutes
This recipe goes with Chicken BLT Salad with Creamy Avocado–Horned Melon Dressing
Oxmoor House APRIL 2009
1. Cut horned melon in half lengthwise; scoop out pulp. Place pulp in a fine sieve over a bowl. Press pulp with the back of a spoon to extract juice; discard juice. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days.
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