Ingredients
- 1 cantaloupe melon
- 2 oz/55 g black grapes, halved and seeded
- 2 oz/55 g green grapes
- 1 large mango
- 1 bunch watercress, trimmed
- Iceberg lettuce leaves, shredded
- 1 passion fruit
For the Melon Dressing
- ⅔ cup plain yogurt
- 1 tbsp honey
- 1 tsp grated fresh gingerroot
For the Salad Greens Dressing
- 2 tbsp olive oil
- 1 tbsp apple vinegar
- Salt and pepper
How to Make It
- To make the dressing for the melon, whisk together the yogurt, honey, and gingerroot in a small bowl.
- Halve the melon, scoop out the seeds with a spoon, and discard. Slice, peel, and dice the flesh. Place in a bowl with the grapes.
- Slice the mango on each side of its large flat pit. On each mango half, slash the flesh into a criss-cross pattern, down to but not through the skin. Push the skin from underneath to turn the mango halves inside out. Now remove the flesh and add to the melon mixture.
- Arrange the watercress and lettuce leaves on 4 serving plates.
- Make the dressing for the salad greens by whisking together the olive oil and vinegar with a little salt and pepper. Drizzle over the salad greens.
- Divide the melon mixture among the 4 plates and spoon the yogurt dressing over it.
- Scoop the seeds out of the passion fruit and sprinkle them over the salads. Serve immediately or chill in the refrigerator until required.
