Honeydew Salad with Ginger Dressing and Peanuts
- Preparing Time: -
- Total Time: -
- Served Person: 4–6 servings
- flaky sea salt
- 1 tsp. light brown sugar
- 1/4 cup mint leaves
- 1 tsp. fish sauce
- 6 tbsp. white wine vinegar
- 1 tsp. finely grated peeled ginger (from one 1" piece)
- 1 serrano chile, thinly sliced
- 1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
- 3 small persian cucumbers, sliced on a diagonal 1/4" thick
- 1 avocado, peeled, thinly sliced
- 1/4 cup salted, dry-roasted peanuts, coarsely chopped
- Carbohydrate 12 g(4%)
- Fat 8 g(12%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 1 g(6%)
- Sodium 572 mg(24%)
- Calories 125
Preparation Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes. Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
Preparation Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes. Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
