Servings: 4 servings
Ingredients
- 3 cups honeydew melon flesh cut into cubes
- 4 small Persian cucumbers skin-on and coarsely chopped
- 1/2 cup fresh basil leaves
- 2 tablespoons fresh tarragon leaves
- 1/2 an avocado
- 1/2 a jalapeño pepper or the whole pepper for more of a kick - seeds removed
- 1 large garlic clove
- juice of a lemon
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- crunchy chickpeas (store-bought) or toasted nuts for garnish
Instructions
- Place all the ingredients, except the chickpeas, in the bowl of a food processor or a blender and mix until smooth and creamy. Taste and adjust the seasoning. Chill for about an hour before serving. Serve with crunchy chickpeas or toasted nuts. Garnish with more fresh herbs and/or a drizzle of olive oil, as well.
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