Sweet and Spicy Melon Salad 

By Christian Reynoso

Published Aug. 12, 2025

Sweet and Spicy Melon Salad 
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(21)
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 3tablespoons lime juice (from about 1 large lime) 
  • 1tablespoon brown sugar
  • 1tablespoon finely chopped serrano chile (from about 1 small serrano)
  • 1garlic clove, finely grated 
  • ¼teaspoon crushed red pepper
  • 2tablespoons olive oil, divided  
  • Salt 
  • 5cups honeydew melon chunks (from 1 melon, about 1¾ pounds) 
  • 1small shallot, sliced thinly  
  • ½ cup tightly packed basil leaves
  • Roasted peanuts, roughly chopped, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

334 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 7 grams dietary fiber; 62 grams sugars; 7 grams protein; 1815 milligrams sodium

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
21 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.

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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