Grilled Radicchio and Cantaloupe Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 394
- Total: 25 min
- Active: 25 min
Ingredients
Lemon-Lime Dressing:
1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top
1/2 lemon zested and juiced
1/2 lime zested and juiced
1 tablespoon honey
Kosher salt and freshly ground black pepper
Salad:
Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices
2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5-ounce container baby arugula
Directions
- For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
- For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
- Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.