Ingredients

The following ingredients have 3 Servings
  • ¼ cantaloupe (de-seeded)
  • ¼ honeydew (de-seeded)
  • ¼ watermelon (de-seeded)
  • 2 cups arugula (divided into 4 parts)
  • 2 whole wheat pitas (Cut into halves)
  • 5 tsp sugar
  • 2½ tsp cinnamon powder
  • 2 Tbsp vegan butter
  • ⅔ cup vegan yogurt
  • ½ tsp lime zest
  • 1 Tbsp lime juice (freshly squeezed)
  • 2 tsp agave
  • Pinch of salt (optional)

Instruction

  • Preheat oven to 350°
  • Make melon balls out of the fruits and refrigerate
  • Open pita halves and generously butter the inside and outside of the pita.
  • Mix sugar and cinnamon before drizzling it on the outsides of the pita
  • Place the pita in a oven and let it bake for 5 minutes or until the pita has browned
  • While the pita is toasting, make the ingredients for the yogurt dressing
  • Remove pita from the oven and let it cool for a few minutes
  • Place the pita chips on a salad plate and top with 1 part of the arugula
  • Add the melon balls on the arugula and drizzle with the yogurt dressing
  • Serve immediately