Ingredients

• 1 large, ripe dragon fruit
• 1/3 cup 2-percent Greek yogurt
• 2 tablespoons mayonnaise
• Juice of 1/2 lemon
• 1 teaspoon honey
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon kosher salt
• 1 small Granny Smith apple, cored and cut into 1/2-inch pieces
• 1/2 cup red seedless grapes, halved
• 1/2 cup fresh cilantro leaves, chopped
• 1/3 cup cashews, roughly chopped
• 4 leaves Bibb or iceberg lettuce

Instructions

1. Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles.
2. Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour.
3. Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews.