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In Mexico City, fruit salads spiked with chili and lime are street food
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.
Ingredients
-
1
tablespoon ancho chili powder
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1
teaspoon lime zest, plus ¼ cup lime juice (4 limes)
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