Thai Melon Salad

Take advantage of the many varieties of melons that are so abundant this summer season. You can also add apples, papayas or mangoes to this wonderful simple recipe.

Skill level: Easy

Ingredients

• 3 Garlic cloves; pureed
• 2 tablespoons palm sugar or dark brown sugar
• 1/4 cup Fish sauce (if you are vegetarian use soy sauce)
• 1/4 cup Fresh lime juice
• 3 Serrano chilies; or more if you would like it spicier, stems removed, sliced thin with seeds. (Remove seeds if you would like it milder)
• 1 tablespoon chopped kaffir lime leaves (now available at Lisa’s Market in Truckee) or 1 tsp grated lime zest
• 1/2 cup Dried shrimp, eliminate if you are vegetarian (can be found in any Asian market, and sometimes in Safeway, depending where you live).
• 1/2 cup roasted, unsalted peanuts
• 6 cups assorted melon cubes (e.g., watermelons, cantaloupes, honeydew, casaba), in 1/2" dice
• 1/4 cup fresh cilantro leaves or mint leaves; for garnish

Instructions

For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chilies, and lime leaves in a bowl. Roughly crush shrimp and peanuts by hand using a mortar or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) To serve, if you would like a prettier presentation, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro or mint leaves. Otherwise, toss all the melons into a nice big serving bowl. Serve chilled. This recipe yields 6 servings.