Honeydew salad with ginger dressing and peanuts recipe

Ingredients for Honeydew salad with ginger dressing and peanuts

• 90 ml white wine vinegar

• 5 ml fish sauce

• 5 ml finely grated peeled ginger

• 5 ml light brown sugar

• 1 serrano chile, thinly sliced

• 900 g honeydew melon, seeds and rind removed, flesh cut into wedges, wedges halved crosswise

• 3 small Persian cucumbers, sliced on the diagonal 0.5 cm thick

• 1 avocado, peeled, thinly sliced

• 15 g mint leaves

• 15 g salted, dry-roasted peanuts, coarsely chopped

• flaky sea salt

How to make Honeydew salad with ginger dressing and peanuts

1. Whisk together the vinegar, fish sauce, ginger, and brown sugar in a large bowl until combined. Let the mixture sit for 10 minutes.

2. Add the melon, cucumbers, and avocado to the bowl and gently toss to coat them in the dressing.

3. Transfer the salad to a serving platter, then top with mint and peanuts.

4. Sprinkle with salt to taste before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.