Sweet and Spicy Melon Salad 

By Christian Reynoso

Published August 11, 2025

  • Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(27)
Comments
Read comments

This salad is all about contrast: sweet, juicy melon (honeydew or anything similar), a sharp lime dressing with garlic and shallots, and a good hit of spice from serrano and red pepper. It’s finished with roasted peanuts for crunch and lots of fresh basil to keep it bright and herbaceous. The flavors are bold, tangy and just spicy enough to keep you coming back for another bite. It’s great as a side, but also can be lunch and pairs well with a hot day, crispy tofu, noodles and pork, grilled meats or any light sandwich or lettuce wrap. 

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Ingredients

Yield:4 servings

  • 2 to 3 tablespoons lime juice (from about 1 large lime) 

  • 1 tablespoon brown sugar

  • 1 tablespoon finely chopped serrano chile (from about 1 small serrano)

  • 1 garlic clove, finely grated 

  • ¼ teaspoon crushed red pepper

  • 2 tablespoons olive oil, divided  

  • Salt 

  • 5 cups honeydew melon chunks (from 1 melon, about 1 ¾ pounds) 

  • 1 small shallot, sliced thinly  

  • ½ cup tightly packed basil leaves

  • Roasted peanuts, roughly chopped, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

66 grams carbs; 334 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 7 grams fiber; 1815 milligrams sodium; 7 grams protein; 62 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the lime juice, brown sugar, serrano chile, garlic, red pepper and 1 tablespoon olive oil with a big pinch of salt.

  2. Step 2

    Add the melon, shallot and basil leaves to the bowl and toss to coat. Drizzle with the remaining 1 tablespoon olive oil and top with the peanuts, if using. Serve right away.

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Ratings

5 out of 5
27 user ratings
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Comments

Sarah N.

This is great! Perfectly refreshing. It makes a great side dish/not-quite-dessert course alongside something more heavily spiced. I soak sliced shallots before using them raw to take out a little bit of the bite, but that's personal preference. One serrano lends lovely heat on the end of the bite without being too spicy.

amy

I'm not a good cook, but I can follow a recipe. I made this dish as written for a family potluck last summer because I was looking for something fun and different, and I'm still hearing about it a half year later, with whispers of "I didn't know Amy was such a good cook!" lol Highly recommended. very easy. sweet and spicy.

amy

I'm not a good cook, but I can follow a recipe. I made this dish as written for a family potluck last summer because I was looking for something fun and different, and I'm still hearing about it a half year later, with whispers of "I didn't know Amy was such a good cook!" lol Highly recommended. very easy. sweet and spicy.

@drakebaer

This is a great base that accommodates endless variations based on whatever’s on hand: I used ginger, mint, and feta, along with a honey drizzle, but included all the recipe’s ingredients except peanuts, for which I substituted pistachios. It was wonderful.

Sarah N.

This is great! Perfectly refreshing. It makes a great side dish/not-quite-dessert course alongside something more heavily spiced. I soak sliced shallots before using them raw to take out a little bit of the bite, but that's personal preference. One serrano lends lovely heat on the end of the bite without being too spicy.

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