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Chili-Lime Melon Salad

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.

By Elizabeth GermainJune 5, 2017

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 1

    tablespoon ancho chili powder

  • 1

    teaspoon lime zest, plus ¼ cup lime juice (4 limes)

  • 3

    tablespoons light agave syrup

  • Kosher salt

  • 2

    cups cubed seedless red watermelon (about 8 ounces), cold

  • 2

    cups cubed cantaloupe (about 8 ounces), cold

  • ½

    English cucumber, halved lengthwise, seeded, cut into bite-size pieces

  • ¼

    cup finely chopped fresh mint (optional)

  • ½

    cup crumbled queso fresco

  • ½

    teaspoon ground black pepper

In a small, dry skillet over medium, toast the chili powder, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl and let cool completely.

Whisk in the the lime zest and juice, agave and ¾ teaspoon of salt. Add the watermelon, cantaloupe, cucumber and mint; toss to coat. Cover and refrigerate for at least 15 minutes or up to 30 minutes. Meanwhile, in a small bowl, toss the queso fresco with ½ teaspoon salt and the pepper.

Using a slotted spoon, transfer the salad to a serving bowl and top with the queso fresco.

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