• chef janet

Chard and Cantaloupe Salad

June is National Fruits and Vegetables month (yes there’s a national day for everything). So I honor June with a salad of fruit and vegetables. The cantaloupe and the basil may be an unlikely pair, but the sweet and savory are a perfect match over a bed of swiss chard.


Creamy Basil Dressing

2 fistfuls of basil leaves 2 cloves of garlic 2 Tbsp lemon juice 5 Tbsp plain (not greek) yogurt, non-dairy alternatives are fine, use unsweetened 2 extra vigin olive oil 1 Tbsp water 1 tsp agave or other sweetener

1/4 tsp kosher salt

Place the basil and garlic in the food processor or blender and process until finely minced. Add the remaining ingredients and process for 30 seconds. Use a rubber spatula to scrape down the lid and sides of the bowl and process for another 30 seconds.

Taste . . . maybe more salt? More sweet? You decide. If it’s too thick stir in another teaspoon or two of water.


6 large leaves of red chard, rinsed 2 cups cantaloupe in 1/2″ cubes 1/4 cup dried cranberries 1/4 cup chopped pistachios

  1. Cut out the stems of the chard and cut the leaves in half lengthwise. Stack them up and cut into 1/2 ribbons.

  2. Place in a large salad bowl and toss with about 1/4 cup of the basil dressing. Set aside for 15 minutes to “marinate.” Chard leaves can be a little tough, so this will soften them up a bit.

  3. Top with cantaloupe and drizzle some more dressing on the melon. Top with the cranberries and pistachios.


©2019 by Chef Janet, LLC