Name: Melon Salad with Chili and Mint
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: american
Ingredients: 4 cups diced melon, honeydew, cantaloupe, or ambrosia melon, or a mixture, about 1 large or 2 small melons; 1/2 teaspoon kosher salt, more or less to taste; About 1/2 serrano chile, minced (taste the chile first to determine its heat, then add more or less to taste); 2 to 3 tablespoons lime juice or lemon juice; 10 large fresh spearmint leaves

Melon Salad with Chili and Mint

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Prep Time:
15 minutes

Total Time:
15 minutes

Refreshing Melon Salad with diced cantaloupe and honeydew, tossed in zesty citrus, mint, and spicy serrano.

Ingredients:

4 cups diced melon, honeydew, cantaloupe, or ambrosia melon, or a mixture, about 1 large or 2 small melons
1/2 teaspoon kosher salt, more or less to taste
About 1/2 serrano chile, minced (taste the chile first to determine its heat, then add more or less to taste)
2 to 3 tablespoons lime juice or lemon juice
10 large fresh spearmint leaves

Instructions:

Combine diced melon and a pinch of salt in a large bowl, gently tossing to combine.
Combine the lime or lemon juice with minced chili, ensuring an even distribution. To control spiciness, begin with a small amount of chili (around 1 teaspoon), adjusting to your preferred level of heat. Chill until serving.
Before serving, thinly slice the mint leaves and gently mix them with the diced melon by chiffonading the mint: stack the leaves, roll them into a cigar shape, and slice thinly.

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