August 16, 2012

Melon Salad With Mint & Lime

by IsaChandra

Serves 4
Time: 15 minutes

Melon Salad

This has pretty much been a summer of simplicity for me. In some ways it’s forced, like the fact that my kitchen has been a construction zone for 2 months. But it’s also a choice, because my garden tomatoes have been so juicy all season that it doesn’t take much effort to appreciate them in a sandwich with basil.

So when a friend (ok, actually my Instagram hero, @cramepete) brought this homegrown melon over the other day, I instantly knew what I wanted to do with it. As I sniffed its ripe aroma like a grandma in the produce aisle, I thought of bright, crisp Vietanamese flavors, like mint and lime, with some avocado thrown in for good measure.

Even though it’s perfectly legit to enjoy a melon with nothing but a spoon and some candlelight, it only takes a few extra steps for something even a little more special. You can serve this as an afternoon snack, or alongside a more elaborate Southeast Asian inspired meal. Maybe a red curry or pad thai? You get the picture. Oh and to get even more pictures, check out @cramepete’s Instagram feed today, where you can see his photo of this salad! You can also follow me on there @isachandra. Because you love pics of my cats and my feet.

Recipe Notes

~This is the kind of formula that’s incredibly versatile, so if you’ve got, say, watermelon and basil, then try that out. Switch out the acidity (in this case, lime) to balsamic vinegar. Make it work with what you’ve got. The whole point is that simple flavors can be heavenly for your tastebuds and your dish duties.

~Prepping the cantaloupe is easy for this salad. Slice it in half and scoop out the seeds. Then turn the melon flat-side down on a cutting board, and use your chef’s knife to peel away the skin. A little green is ok, but try to get it so that you mostly have orange. Then simply dice away and enjoy!

1/4 cup fresh lime juice
2 teaspoons agave syrup
3 cups peeled cantaloupe chopped into 3/4 inch pieces
Pinch salt
1 avocado chopped into 3/4 inch pieces
1/4 cup lightly packed mint leaves (chopped if leaves are very large)
Sriracha hot sauce to serve, if you’re looking for some spice

In a large bowl, mix together lime juice and agave. Add the cantaloupe and a pinch of salt and toss to coat. Let sit for about 5 minutes so that cantaloupe releases some of its juice and the flavors melt.

Toss in avocado and mint leaves. Taste for salt. You may want to adjust the sweetness and limey-ness as well. Serve immediately!



  • August 16, 2012 at 9:13 pm: Tallulah

    This is absolutely gorgeous! I’ve already forwarded this recipe to a dozen friends and can’t wait to give it a try!! x -@TallulahLaurent

  • August 16, 2012 at 9:27 pm: Ashley

    This sounds fabulous! What a great combo!

  • August 16, 2012 at 9:38 pm: Robyn

    Sounds perfect…I can’t seem to get enough cantelope these past months :))

  • August 16, 2012 at 9:59 pm: Gita Devi

    will definitely serve this at weekend brunch. Local melons are at the farm stands and I have so much fresh mint in the garden. Just need to buy some limes.

  • August 17, 2012 at 1:14 am: Caralyn @ glutenfreehappytummy

    That looks so delicious! I love the addition of the avocado! mmm :)

  • August 17, 2012 at 4:10 am: Jenny

    Yay! I am going to make this soon! We had a lovely supply of melons this season!:)

  • August 17, 2012 at 12:43 pm: William

    And here I thought the only thing that really goes well as an addition to various melons was vodka. I never would have thought of avocado.

  • August 17, 2012 at 6:58 pm: Kate

    So excited about this! It sounds amazingly refreshing.

  • August 17, 2012 at 10:13 pm: Andrea - Chocolate and Beyond

    Ohhh yes, I could really imagine this going well with a Thai curry! And it’s a good breakfast idea too. I eat anything that I like the sound of at breakfast – regardless of whether or not it is *supposed* to be a breakfast food :)

  • August 19, 2012 at 3:19 pm: Connie Fletcher

    I think I’ll be making this tonight…..for dessert. Sounds wonderful!!

  • August 19, 2012 at 5:12 pm: Jon

    What do you do with the hot sauce?

  • August 21, 2012 at 6:21 pm: chouettes crepes

    This MIGHT make me like melons. And that’s saying a lot.

  • August 25, 2012 at 3:54 am: Cortnie

    I’ve missed you! Just have to say that your quarter pounder beet burger recipe has changed my family’s life. ;)

    xo
    cortnie

    • September 3, 2012 at 4:06 am: IsaChandra

      Thanks!

  • August 27, 2012 at 4:16 am: A Las Vegan

    I made this tonight, Isa, with these 2 for a $1.00 cantaloupes I bought at our local market. The flavors were crazy and perfect together. I wish I had made a double batch to pack in our lunches tomorrow. The sriracha was the ideal foil…great suggestion.

    Thanks again. Your blog, site, and books all kick ass.

  • August 29, 2012 at 8:03 pm: jade

    Isa, you can make the simplest ingredients taste amazing and that’s why you are the best chef in the world. Vegan, veggie or carnivore all love your dishes. Here in UK we have had a wet and cold past few weeks so here’s hoping we get at least a bit of summer! My melon plants died, even tho they were in poly tunnel. Can’t wait for your new book xx

    • September 3, 2012 at 4:03 am: IsaChandra

      Thank you!

  • August 30, 2012 at 5:01 am: Candice

    This fruit dish looks tasty but on beautiful summer weekends I have been craving quiche! Do you know of a good vegan, perhaps low fat, quiche recipe?

  • September 1, 2012 at 4:12 pm: Kyla

    When is the book coming out? Here it says Fall 2013 but on Vanessa’s website it says this fall.

    • September 3, 2012 at 4:00 am: IsaChandra

      It’s Fall 2013!

  • September 4, 2012 at 12:56 am: Hannah

    Anything with melon, count me in!! This is such a fun, simple recipe.

  • September 4, 2012 at 8:43 pm: candace

    Pretty! I am going to try this with pineapple :) I love sweet things with sriracha.

  • September 4, 2012 at 9:08 pm: Emma

    I tried this tonight as a side dish to some asian-style soup and it’s absolutely delicious! Thanks for such a great recipe!

  • September 5, 2012 at 1:52 pm: sahrish ali

    This salad looks fresh and healthy. I’m going to try this soon.

  • September 5, 2012 at 3:39 pm: rachel

    i never cared for cantelope or melon. but i am also a rather persistent person and i want to like cantelope. every summer i give it a try. but i have always tried it plain. this year, i’m gonna try it again – but this time i’m making this salad. i like everything else in it – so maybe, just maybe my desire to love cantelope in some way will be rewarded.

  • September 6, 2012 at 5:30 am: Kiran @ KiranTarun.com

    Heading over from Vanessa’s blog — love your space and congrats on the book deals :)

  • September 12, 2012 at 7:44 pm: Jackie @ Vegan Yack Attack!

    So simple and it looks pretty incredible. I love that you threw chunks of avocado in there, as it really is one of my favorite fruits. I have a melon in my kitchen begging for this treatment!

  • September 17, 2012 at 3:56 am: LeAnn Lewis

    Hi! This is not about this post although it looks yummy…I need biscuit help! I made your lovely navy bean and leek cassoulet from the Veganomicon cookbook; it looks amazing ( wish I could post a pic here, if you write me back at my email address I will send pic because it is lovely) but anyway, the biscuity part did not come out as well as I hoped (although it is still quite tasty.) I did the measuring part perfectly but it was way too mushy, so I kept adding flour, but later the biscuits did not get as fluffy as they normally do. I figure that it is 1) that the margarine was not cold, or 2) a typo? It said 1 1/2 cups flour. Was that short? I am planning to remake it for a potluck with carnivores this coming Friday the 21st. I want to have it perfect. Please help me make my biscuits impressive enough for Texans ( okay that sounded kind of odd but you get the point):)

  • October 14, 2012 at 11:29 pm: Ramona

    Thanks for posting the recipe, it is light and refreshing. Great as a snack!!

  • February 1, 2013 at 1:42 am: Courtney

    I just made this tonight and it was so good! Thanks for the recipe!

  • February 1, 2013 at 1:42 am: Courtney

    I just made this tonight and it was so good! Thanks for the recipe~

  • April 12, 2013 at 3:11 pm: Frauke

    I can’t get the Sriracha sauce around here. Is the hot optional? Would a regular Asian Chili Sauce work too?
    Thanks for sharing all those amazing recipes!