Recipe courtesy of Mary Sue Milliken and Susan Feniger

Melon Salad

  • Level: Easy
  • Yield: 6 servings
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3 garlic cloves, minced or pureed

2 tablespoons brown sugar

1/4 cup lime juice

3 serrano chiles, stems removed and thinly sliced with seeds

1 teaspoon grated lime zest

1/2 cup slivered blanched almonds or pine nuts, toasted

6 cups assorted melon cubes, in 1/2inch cubes, each variety separated

1/4 cup fresh cilantro leaves for garnish


  1. Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture.
  2. To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.

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