Thai Melon Salad

Serves: 6

Your rating: None (1 vote)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Salty-sweet, cool and refreshing.

Ingredients

Dressing

Melon Salad

  • 1 1/2 pounds watermelon, peeled and cut into large dice (about 5 cups) Add to list
  • 2 pounds honeydew, cantaloupe or Galia melon (or a mix), peeled, seeded and cut into large dice (about 6 cups) Add to list
  • Grated zest of 1 organic lemon Add to list
  • 1/2 bunch basil leaves, thinly sliced Add to list
  • 1/2 cup chopped toasted peanuts Add to list

Preparation

Make the dressing

Combine the sugar, water, ginger, lemongrass and lime zest in a saucepan. Bring to a simmer, stirring to dissolve the sugar. Immediately remove from heat and let stand for 10 minutes. Strain through a fine sieve into a bowl. Add the lemon juice, lime juice, fish sauce and chile; mix well. Let cool to room temperature.

Make the salad

Place all the melon in a large bowl. Add the lemon zest and sliced basil leaves.

Drizzle the dressing over the fruit and let stand for at least 10 minutes, but not longer than 2 hours. This resting time allows the flavors to soak into the melon. Refrigerate if not serving right away. Garnish with the peanuts just before serving.

Source: Recipe adapted from the “San Francisco Chronicle”
Sound Consumer, August 2011

Learn more about our recipes. View guidelines »

More about: melons, salad, watermelons

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