Spicy Melon Salad with Peanuts and MintVeggies: Muskmelon
Recipe borrowed from “Cooking in the Moment” by Andrea Reusing
1/4 cup fresh lime juice (from about 2 limes)
1 large fresh red Thai chile, with seeds, finely minced, or to taste
1/4 cup fish sauce (optional)
1 tablespoon sugar, plus more if needed
2 small ripe melons
10 fresh mint leaves, torn into thin strips
3 tablespoons chopped salted roasted peanuts
In medium bowl, combine lime juice, chile, fish sauce and sugar with 2 tablespoons water. Stir to dissolve sugar. Cut each melon in half and remove seeds. Using a melon baller, scoop out flesh to make about 4 cups melon balls total. Add melon balls to dressing and toss. Let marinate in refrigerator for at least 45 minutes and up to several hours. To serve, toss with mint, divide among bowls and sprinkle with peanuts.
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