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Under 30 Minutes

Cucumber, Cantaloupe, and Squash Salad

  • Prep:
  • Total Time:
  • Servings: 4
Cucumber, Cantaloupe, and Squash Salad

Source: Martha Stewart Living, July 2007


  • 1 cup plain whole-milk yogurt
  • Finely grated zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground pepper
  • 3 yellow summer squashes (about 1 pound), unpeeled
  • 1 English cucumber (about 10 ounces), unpeeled
  • 1 1/2 tablespoons unseasoned rice-wine vinegar
  • 1 teaspoon coarse salt
  • 1/4 large cantaloupe, rind removed


  1. Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.

  2. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

  3. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Reviews (2)

  • alsd 6 Aug, 2014

    This salad was literally inedible. I followed the recipe exactly, but it was oversalted in the extreme and the bitterness of the lime zest and cumin completely overpowered the thinly shaved vegetables. I ended up washing the salad in a colander under running water to remove as much of the dressing as possible and avoid wasting the veggies, but it was still horrible. Avoid this recipe at all costs!

  • adriann 13 Jul, 2008

    this salad is delicious - great for summer

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