Sweet and Spicy Melon Salad

Published Aug. 12, 2025

Preparation Overview

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 3 minutes (for dressing sugar dissolution)

Ingredients

For the Dressing

• 2–3 tablespoons freshly squeezed lime juice (from 1 large lime)

• 1 tablespoon light brown sugar

• 1 tablespoon finely minced serrano chile (from 1 small serrano; seeds removed for milder heat, optional)

• 1 garlic clove, finely grated

• ¼ teaspoon crushed red pepper flakes

• 2 tablespoons extra-virgin olive oil, divided

• Pinch of fine sea salt

For the Salad

• 5 cups (1¾ pounds) diced honeydew melon (from 1 medium honeydew; seeds and rind removed, cubed into 1-inch pieces)

• 1 small shallot, thinly sliced (soaked in cold water for 1–2 minutes to mellow, optional)

• ½ cup tightly packed fresh basil leaves (rinsed, patted dry, torn or left whole)

• ¼ cup roughly chopped roasted peanuts (optional garnish)

Step-by-Step Preparation

Step 1: Make the Sweet-Spicy Dressing

In a small saucepan, combine lime juice and brown sugar. Heat over low heat, stirring constantly, until sugar dissolves completely (2–3 minutes). Remove from heat and cool to room temperature. Transfer to a large mixing bowl. Add minced serrano chile, grated garlic, red pepper flakes, 1 tablespoon olive oil, and a pinch of salt. Whisk vigorously until emulsified and smooth.

Step 2: Prep Salad Components

• Honeydew: Peel and seed the melon, then dice into 1-inch cubes.

• Shallot: Thinly slice; soak in cold water for 1–2 minutes to reduce pungency (optional). Drain and pat dry.

• Basil: Rinse leaves, dry gently, and tear into bite-sized pieces.

Step 3: Assemble the Salad

Add diced honeydew, prepared shallot, and torn basil to the dressing. Gently toss to coat evenly.

Step 4: Finish and Serve

Drizzle with remaining 1 tablespoon olive oil and toss lightly. Sprinkle with roasted peanuts (if using). Serve immediately to preserve the melon’s freshness and texture.

Tasting Notes

• “This is great! Perfectly refreshing. It makes a great side dish/not-quite-dessert course alongside something more heavily spiced.”

• “One serrano lends lovely heat on the end of the bite without being too spicy. Soaking shallots mutes their bite for a smoother start.”

Chef’s Tip: Adjust serrano heat by removing seeds or adding more flakes. For extra sweetness, substitute brown sugar with 1 tablespoon maple syrup.