Name: Honeydew Salad With Ginger Dressing and Peanuts
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

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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 notes