Cucumber Melon Salad with Basil and Lime Mint Dressing

On the menu tonight was a mustard-barbecue baked tofu and spiced quinoa. I think that with anything warm or spicy it's great to have a refreshing salad to balance the meal. My new creation did just that. We bought a delicious melon at the supermarket this week as well as two sweet Armenian cucumbers at the farmer's market. Paired with the mint and basil from my mom's garden, these ingredients made for a tasty dish. 

Cucumber Melon Salad with Basil and a Lime- Mint Dressing
By Caroline Mac

Ingredients:

Salad:

1 Melon, of the honeydew variety (mine was a Galla), halved with seeds removed

2 Large cucumbers (mine were Armenian), peeled and thinly sliced
(Note: If you're using regular cucumbers, you may want to cut them lengthwise to create smaller pieces)

1/2 c lightly packed fresh basil, shredded


Dressing:

Leftover melon/ juice (explanation below)
1/4 c fresh mint
3 T Extra virgin olive oil
2 T lemon juice
Pepper, to taste
Salt, to taste


Step 1: Using a teaspoon or a melon baller, scoop out as much melon as possible in small spheres into a large bowl. Into another bowl, scrape out any remaining melon and juice. Add sliced cucumber and basil to melon balls.

Step 2: In a food processor, puree all dressing ingredients until smooth. Pour over melon-cucumber mixture and gently stir until everything is thoroughly coated.

Step 3: Cover and let chill in fridge for about 30 minutes. You can serve immediately, but the flavors are better after marination.

Serve Cold.

Enjoy!

~Caroline~

Tzatziki Yogurt Dip

I am a fan of Mediterranean and Middle Eastern food. Dolmathas, hummus, spanikopita, babaganoush... you name it. One of my favorite dips is this creamy, flavorful, and savory cucumber yogurt dip. My mom made a similar dip when I was home during winter break, so I decided to create my own! With two special spices from Penzey's, I made my own version! This is a flavorful, high protein, low fat, and versatile dip that can be used with veggies, breads, chips, and anything else that suits your fancy!

Tzatziki Yogurt Dip
By Caroline Mac
Ingredients:
2C plain nonfat Greek yogurt
1T extra virgin olive oil
1T lemon juice
1 clove garlic, finely chopped
1T fresh dill, finely chopped
1T fresh mint leaves, finely chopped
1/2t Penzey's Zatar seasoning
1/2t Penzey's Turkish seasoning
1/2 large cucumber, peeled and chopped

Stir all ingredients except for the cucumber together until smooth. Add cucumber and mix again until thoroughly blended.

Serve as a dipping sauce for chips, crackers and veggies, or as a bread topping. 

Enjoy!

Lentil Grapefruit salad with Mint and Black Pepper Dressing

Easily the most beautiful dish I've ever created, this healthy salad is packed with flavor, has an excellent source of protein, and has a unique combo of flavors, which keeps things interesting. I've been on a major grapefruit kick lately, so having it in this salad made it even better. This works as a light meal, appetizer, or could be multiplied and served family-style.

Lentil Grapefruit Salad with Mint and Black Pepper Dressing
By Caroline Mac
Ingredients:
Single Serving
1 1/2 cups baby spinach
1/2 cup lentils, cooked, and packed in a small cup
1/2 grapefruit, peeled and separated into small wedges
4 mint leaves, shredded, 2 whole for garnish

Dressing:
1 T extra virgin olive oil
1/2 T lemon juice
1/4 t ground black pepper
pinch dried rosemary

Step 1: Whisk together all dressing ingredients until thoroughly blended. Set aside. You may want to whisk it up again before serving

Step 2: Spread spinach leaves at the bottom of a dish. Flip the cup of lentils onto the spinach base and slowly lift cup away, maintaining the shape of the lentils. Place grapefruit pieces evenly around the lentils.

Step 3: Sprinkle mint leaves over entire salad and drizzle with dressing. Top with two mint leaves for garnish.

Enjoy!