3 cups cubed melon (I used a lemon melon- be sure it is very ripe)
¼ cup plain Greek yogurt
1/8 tsp ground powdered ginger
zest of one lime
Juice of ½ lime
1 tsp agave nectar or honey
2-3 mint leaves
2-3 basil leaves
Pinch of kosher salt
2-3 Tbsp of water IF NEEDED – I did not use
Combine all ingredients except water in blender, puree until smooth. Adjust consistency with water if needed. Serve chilled – make a day ahead.
CSA volunteer Karen Dansby