Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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)
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.