Learn to love your melon by dousing it in lime juice, with zippy chilies, cilantro and crunchy pepitas. Can you eat it with your morning eggs? A bowl of yogurt? Fajitas? A beer? Yep.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
50 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine lime juice and kosher salt. Add chilies and let stand 20 minutes. Add olive oil and honey to chile mixture; stir to combine.

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  • In a large bowl, toss together cubed melon and chile mixture. Stir in cilantro; allow to marinate 20 minutes more. Stir melon mixture just before serving and top with pepitas and additional cilantro.

TIP

Using perfectly ripe melon is key since it’s the star in this simple salad. You want it sweet and tender but not mushy.

Nutrition Facts

134 calories; fat 6g; saturated fat 1g; carbohydrates 21g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 18g; protein 3g; vitamin a 5738.6IU; vitamin c 75.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 41.9mcg; sodium 191mg; potassium 536mg; calcium 20mg; iron 0.6mg.
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