Food & Cooking Recipes Salad Recipes Cucumber, Cantaloupe, and Squash Salad 3.1 (31) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash. Ingredients FOR THE DRESSING 1 cup plain whole-milk yogurt Finely grated zest of 1 lime 1 tablespoon fresh lime juice ½ teaspoon coarse salt ¼ teaspoon ground cumin ⅛ teaspoon freshly ground pepper FOR THE SALAD 3 yellow summer squashes (about 1 pound), unpeeled 1 English cucumber (about 10 ounces), unpeeled 1 ½ tablespoons unseasoned rice-wine vinegar 1 teaspoon coarse salt ¼ large cantaloupe, rind removed Directions Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes. 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. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing. Rate it Print