Living in Arizona, I take advantage of all the fruit," Nancee Melin says, "and I'm a big salad fan." Using her favorites from the produce market, she constructed this wholesome, fresh combination.

Nancy Melin, Tucso, Arizona
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk to blend fresh ginger, lime peel, cilantro, lime juice, orange juice, and yogurt. Add hot sauce to taste.

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  • Rinse melon, cut in quarters, and discard seeds. Cut off and discard melon peel. Thinly slice melon and arrange equally on plates.

  • Rinse oranges; cut off and discard peel and white membrane. Cut between segments and membrane to release fruit. Arrange orange segments equally with melon.

  • 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.

Nutrition Facts

186 calories; calories from fat 42%; protein 4.5g; fat 8.7g; saturated fat 1.3g; carbohydrates 26g; fiber 4.7g; sodium 85mg; cholesterol 1.1mg.
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