Honeydew, Feta, Jalapenos and Lime Salad
Serves 6 to 8 as a snack, if you took out the feta cheese. I’m certain that, if blended, this would also make an incredible tequila-based cocktail.
Serves 6 to 8 as a snack, if you took out the feta cheese. I’m certain that, if blended, this would also make an incredible tequila-based cocktail.
Honeydew, Feta, Jalapenos and Lime Salad
Serves 6 to 8
Ingredients
- 1 small, extremely ripe honeydew melon
- 1 small jalapeño or serrano chile
- 2 limes
- 1 cup fresh basil leaves (torn, if large; I recommend purple basil, if available)
- 4 ounces (115 g) feta cheese (Valbreso or French)
- Extra-virgin olive oil (the good stuff)
- Flaky salt
Directions
Step 1
PREP: Cut the ends of 1 honeydew melon so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half and scoop out the seeds. Cut in half again and thinly slice.
Step 2
ASSEMBLE AND SERVE: Shingle the melon slices on a platter.
Step 3
Thinly slice 4 ounces (115 g) feta and add the thin shards to the platter with the melon.
Step 4
Thinly slice 1 jalapeño (I like to do it on a mandolin, and I keep the seeds in for a little extra kick) and scatter it on top of the melon and feta.
Step 5
Use a Microplane to zest 1 lime right over the platter, then squeeze its juice all over.
Step 6
Cut another lime into wedges and arrange around the platter.
Step 7
Drizzle the salad with oil and sprinkle with flaky salt.
Step 8
Add 1 cup basil to the platter.
Recipes excerpted with permission from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck, copyright @ 2022. Published by Harry N. Abrams.
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