Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.
Recipe information
Yield
4–6 servings
Ingredients
6
Tbsp. white wine vinegar
1
tsp. fish sauce
1
tsp. finely grated peeled ginger (from one 1" piece)
1
tsp. light brown sugar
1
serrano chile, thinly sliced
½
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 ¼" thick
1
avocado, peeled, thinly sliced
¼
cup mint leaves
¼
cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt
Need to make a substitution?
Preparation
Step 1
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Step 2
Add melon, cucumbers, and avocado and toss gently to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.