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Chili-Lime Melon Salad
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.
4
Servings
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.
30 minutes
15 minutes active
Ingredients
-
1
tablespoon ancho chili powder
-
1
teaspoon lime zest, plus ¼ cup lime juice (4 limes)
Reviews
June 16, 2023
Mmmmmm
Very tasty. I live in the South, so I added perfectly ripe peach and strawberry to this recipe, which I otherwise followed exactly. I will make this again. I enjoy finding various ways to serve our abundance of delicious fruits. I would love to try with honeydew as suggested in the recipe. There will be a next time!
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This was a lovely salad. A couple of notes: I used watermelon and cantaloupe, the English cucumber provided a nice crunchy contrast, the amount of dressing was wat more than necessary--I put it on in stages so it wouldn't get too soupy, I used queso fresco and didn't think it needed the additional salt. The mint made the salad really pop. I had a very juicy lime and only needed one, so I would recommend measuring as you go and not assume you'll need four which would have made the dressing very tart. Looking forward to having this throughout the summer with super fresh melons.