Randy Mayor
6 servings (serving size: about 1 1/2 cups)

The subtle cucumber-flavored horned melon lends flavor and creaminess to the simple dressing. Make the dressing a day ahead, and then assemble the salad just before mealtime.

How to Make It

Step 1

To prepare dressing, squeeze horned melon into a fine mesh strainer over a bowl; press with the back of a spoon to extract juice. Discard seeds. Add buttermilk and next 4 ingredients (through pepper) to bowl; stir with a whisk. Cover and chill.

Step 2

Cook edamame according to package directions, omitting salt. Drain. Rinse with cold water; drain well.

Step 3

Combine edamame, apple, onion, and lettuce in a large bowl; pour dressing over and toss gently to combine. Serve immediately.

Ratings & Reviews

RenoTX's Review

April 15, 2010
I have made this salad several times,and my family really likes it. The texture of the edemame mixed in with the salad is great, the dressing is really tasty. I add a little garlic powder to the dressing. I've never been able to find horned melon, so I grate about 1/4 of a cucumber instead, and it comes out great. Very tasty.