Chili-Lime Melon Salad
Lime, salt, and chili tease magic from fresh-cut fruits—a lesson we applied to this fresh and bright summer salad.
- Makes4 servings
- Cook Time30 minutes
- Active time plus cooling15 minutes active
- 1
Cucumber gave this salad nice color and crunch, but 2 cups cubed honeydew can be substituted. We liked the subtle flavor of light agave in the dressing; a mild honey, such as clover honey, also works. If queso fresco is not available, use feta but omit the ½ teaspoon salt used to season the cheese. The dressing can be made and the melons and cucumber prepped a few hours in advance, but don't toss the salad more than 30 minutes before serving. This recipe is easily doubled.
Don’t use regular chili powder. It’s typically a blend that includes chilies, cumin, oregano and garlic, and won't taste right in this dish.
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