Melon salad with a zesty chile-lime dressing

Festive Chile-Lime Melon Delight

Servings: Perfect for 2 famished individuals or 4 as a refreshing side dish

Preparation Time: A swift 15 minutes

Ingredient List

4 cups of assorted melons, cut into chunks or balls (around one cantaloupe or honeydew, or a quarter of a large watermelon)

Juice of half a lime, plus extra to taste

Coarse salt, to taste

1/2 to 1 teaspoon chili powder

3 tablespoons crumbled cotija cheese (or ricotta salata or firm feta if unavailable)

1 tablespoon toasted pepitas, preferably salted

1 tablespoon finely chopped fresh cilantro, with more for garnish if desired

Cooking Instructions

Begin by placing the melon pieces in a large mixing bowl or spreading them on a platter. Squeeze the juice from half a lime over the melons. Taste and add the remaining lime juice as desired. Next, season the mix with salt and chili powder to your preference.

Generously sprinkle the salad with crumbled cheese, pepitas, and chopped cilantro. Get ready to dig in and enjoy the zest!

Tip: I initially thought this salad wouldn't hold up, but it surprisingly remained delightful without any watery leakage after two hours in the fridge. However, it's best not to keep it assembled for too long, as the salt can draw moisture from the fruit before serving. It’s quick enough to whip up just before you eat!