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Berry-Cantaloupe Salad with Honey-Vanilla Yogurt Dip

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Berry-Cantaloupe Salad with Honey-Vanilla Yogurt Dip
  • Prep 5 min
  • Total 30 min
  • Servings 4
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This salad is made with blueberries, blackberries, cantaloupe, yogurt dip and the answers to all of your dreams. Salad recipe adapted from Martha Stewart.
by: Girl vs Dough
Updated Feb 12, 2020

Ingredients

FOR THE DIP:

  • 1 teaspoon ground cinnamon
  • 1/4 cup honey
  • 2 containers (5.3 oz each) Greek vanilla yogurt
  • 1/2 teaspoon lime zest, plus 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon granulated sugar
  • Snipped mint leaves, for garnish

FOR THE SALAD:

  • 1/2 cantaloupe, scooped with a melon baller or sliced into 1-inch pieces
  • 1 cup blueberries
  • 1 cup blackberries
  • Snipped mint leaves, for garnish

Steps

  • 1
    To make the salad: Combine and toss all ingredients (minus the mint) in a large bowl. Let stand at room temperature 30 minutes to set.*
  • 2
    To make the yogurt dip: Stir together all yogurt ingredients (minus the mint) in a small bowl.
  • 3
    When ready to serve, garnish salad and dip with fresh snipped mint leaves.

Expert Tips

  • tip 1
    *Salad can be covered and refrigerated for up to two days.

Nutrition Information

200 Calories, 0g Total Fat, 9g Protein, 41g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
290mg
8%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
35g
Protein
9g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
0 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • It’s summertime! It’s party time! It’s picnic time! It’s (almost) Fourth of July time! It’s time to make this Berry-Cantaloupe Salad with Honey-Vanilla Yogurt Dip and bring it to your next shindig.

    If you like to ride the lazy train, as I do, this salad is just for you. Why? Because it takes like five seconds to put together, and in half an hour (which can be spent taking a nap), you’ve got a totally tasty, totally party and picnic-worthy fresh fruit salad with a creamy yogurt dip on the side.

    And guess what? It’s all healthy, too – so if you accidentally eat the whole thing on your way to the party, you don’t have to feel guilty about it. Well, at least about the health part (you might get the stink-eye walking in with an empty bowl. Just sayin’).

    ANYWAY, I’m getting ahead of myself. Let’s make salad!

    Here is everything you need to make this delish dish: Some blueberries, blackberries and half a cantaloupe; fresh mint leaves, ginger and lime; some sugar, cinnamon and honey; and last but certainly not least, a couple containers of creamy vanilla-flavored Yoplait Greek 100 yogurt.

    Use a melon baller to scoop the cantaloupe, or cut the whole thing into 1-inch slices.

    Place the melon in a large bowl along with the berries, the sugar, the grated ginger and lime zest and the lime juice. Toss everything together to combine and set aside at room temperature for about a half-hour (something about the room temperature-ness of the salad really makes those flavors sing!).

    Meanwhile, mix together all the fixins for the yogurt dip: the yogurt (duh), honey and cinnamon.

    When you’re ready to serve it all up, top both the salad and the yogurt dip with snipped fresh mint leaves.

    Ta-da! You made a salad. It’s a mighty fine, mighty tasty salad. Try not to eat the whole salad on your way to the party, mmk? No one likes a salad hog. The end.

    Stephanie (aka Girl Versus Dough) is totally not a salad hog. I mean… her? Pssh, no, please, yeah right, uh huh… ahem. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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