Endive & Honeydew Melon Salad with Fresh Mint & Yogurt Dressing
This is a wonderful salad to serve in the summertime. The natural sweetness of the melon balances out the bitterness from the endive.
Ingredients
- 1 honeydew melon (melon-balled or cut into ½” cubes)
- 6 endives (cut into narrow ½” strips)
- 1 cup hazelnuts (gently toasted)
- ½ small white onion (cut into thin 1/8” slices)
- Juice of 2 lemons
- Zest of 1 lemon
- 1 clove of garlic (finely minced)
- 1 cup of full-fat Greek yogurt
- 1 tsp white granulated sugar
- ½ tsp kosher salt
- 4 Tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 10 fresh mint leaves (finely sliced)
- 2 Tbsp fresh dill (finely minced)
- Salt & freshly-ground black pepper (to taste)
Instructions
- Prepare the melon, endives, and hazelnuts and set aside in fridge.
- Slice the white onion and combine with the juice of 1 lemon and allow to sit for ten minutes while you prepare the yogurt dressing.
- For the dressing, combine the remaining juice from 1 lemon with the zest of 1 lemon, the clove of minced garlic, the Greek yogurt, sugar, salt, olive oil, Dijon mustard, and fresh herbs.
- Stir to incorporate all of the yogurt dressing ingredients.
- Taste the dressing and season with salt & freshly-ground black pepper.
- When ready to serve, combine the melon, endives, hazelnuts, and onions with the dressing and mix to coat ingredients.
- Serve cold.
Notes
Try to avoid dressing the salad in advance--You can prepare and store all of the ingredients separately ahead of time and combine everything with the dressing when you are ready to serve.