Ingredients:
2 cantaloupes, halved seeded
1/2 cup red peppers, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemons, juice and zest of
black pepper
sliced scallions
capers
fresh herbs
Directions:
Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
Mix all the dressing ingredients together in a blender.
Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
Scoop 1/4 of the salad into each of the cantaloupe bowls.
Top with garnishes.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.