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melon salad

This chilled melon salad is bright, refreshing and ready in minutes.

Lime, fish sauce, fresh herbs and roasted peanuts turn simple summer fruit into a delicious side dish.

An old friend shared this colourful and refreshing salad recipe with me many years ago and it’s become a summer standard. Thanks, Elspeth!

If you have the patience for a melon baller, it really does make a pretty dish. I prefer using mint but whatever makes you happy!

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Thai-influenced Melon Salad

Fresh melon and cucumber are tossed with lime, fish sauce, herbs and roasted peanuts in this vibrant summer salad. It's quick to assemble and best served well chilled. Serves 4-6.

Ingredients

  • 2 cloves garlic, pureed or finely grated
  • 2 tbsp brown sugar
  • 1/4 cup fish sauce
  • 1 1/4 tsp lime zest
  • 1/4 cup lime juice
  • 1 red Serrano chili, finely sliced
  • 1/2 cup roasted salted peanuts, roughly chopped
  • 4 cups peeled and seeded (cut into the same-size cubes or use a melon baller) assorted ripe melons (canteloupe, honey dew, watermelon)
  • 1 cup English or Persian cucumber, cubed (cut slightly smaller than melon pieces)
  • cilantro or mint, small bunch

Instructions

  • In a bowl, combine garlic, brown sugar, fish sauce, lime zest, lime juice and sliced Serrano chili.
  • Toss the melon and cucumber in the dressing with the roughly chopped or torn herbs and ¾ of the nuts.
  • Garnish with the rest of the peanuts, wedges of lime, and a few sprigs of the herb you used. Serve right away.

Notes

The melons can be prepped, and the dressing made ahead of time, but to keep the peanuts crunchy and the herbs from “burning”, dress the salad just before serving.