Photo: James Carrier
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Amount per serving
- Calories: 186
- Calories from fat: 42%
- Protein: 4.5g
- Fat: 8.7g
- Saturated fat: 1.3g
- Carbohydrate: 26g
- Fiber: 4.7g
- Sodium: 85mg
- Cholesterol: 1.1mg
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon grated lime peel
- 2 tablespoons minced fresh cilantro
- 3 tablespoons lime juice
- 1/4 cup orange juice
- 1/2 cup plain low-fat or nonfat yogurt
- Hot sauce
- 1 cantaloupe or honeydew melon (3 1/2 to 4 lb.)
- 2 oranges (about 1 lb. total)
- 1 firm-ripe avocado (about 1/2 lb.)
- 1 cup matchstick-size pieces jicama
- 1/3 cup salted roasted pistachios, coarsely chopped
- 1. In a bowl, whisk to blend fresh ginger, lime peel, cilantro, lime juice, orange juice, and yogurt. Add hot sauce to taste.
- 2. Rinse melon, cut in quarters, and discard seeds. Cut off and discard melon peel. Thinly slice melon and arrange equally on plates.
- 3. Rinse oranges; cut off and discard peel and white membrane. Cut between segments and membrane to release fruit. Arrange orange segments equally with melon.
- 4. Peel and pit avocado. Cut lengthwise into 1/4-inch-thick slices. Arrange slices equally on plates. Scatter jicama pieces onto plates, spoon yogurt dressing over salads, and sprinkle with pistachios. Add salt to taste.
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