Archive for the ‘Melon’ Category

Sometimes I want my salad simple, clean, maybe even elegant. Sometimes I want a hearty, filling salad. And sometimes? Sometimes, I just want a rioting mosh pit of flavors and textures. I was definitely in the mood for some crazy flavors to explode against each other in my mouth when I made this salad.

I was inspired by a bag of lime & chile mixed nuts from Trader Joe’s, and I wanted to play with that amazing hami melon again, and I had a perfectly ripe avocado sitting on the counter… I just kept adding vegetables and ginger and herbs and garlic and more and more to the cutting board, until I was satisfied. And then I got to work.

Ingredients for Salad with Chili Lime Nuts, Winter Melon, and Avocado Citronette

Bold, colorful, and soon to be delicious.

(Serves one for lunch.)
3-4 cups of arugula and asian greens.
3 mushrooms, quartered.
5 radishes, quartered.
2 scallions, sliced.
2 T dried cranberries.
2 T lime & chile mixed nuts (from Trader Joe’s).
1 fistful cilantro, chopped.
1 fistful basil, chopped.
1/2 cup hami melon, cut into bite sized pieces.
Zest of one lemon.

Avocado Citronette:
(Use only what you need. Extra can be refrigerated for a day.)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 avocado, spooned into the jar.
2 tsp fresh grated ginger.
1 small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I was making two salads, so I doubled all of the ingredients listed above. I started by creating my beds of greens, and I zested a lemon over each container of greens. Then I juiced the lemon and made two batches of the citronette. I chopped and sliced and chopped some more, divvying the fruit, veggies, and herbs up between the two salads. Finally, I packed both up and looked forward to the wild party my mouth would have at lunch time.

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette

Yummy crazy flavor explosion.

The Verdict:
This worked. Completely intense, and incredibly tasty. I loved the spicy nuts with the creamy avocado citronette. And I loved the crunchy radishes with the crisp melon. The mushrooms did what they always do — soaked up the dressing and exploded. It was good. Crazy good. My anticipation and excitement were so great, I completely forgot to take a picture of it before devouring it. You’ll just have to imagine it in all it’s glossily dressed splendor.

Make it a Meal:

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette, Packed.

Packed to go.

Pack it to Go:
Done. As usual, pack your dressing in a small jar (large enough to hold the avocado) and make your salad in a large glass or stainless steel container with a good rubber lid. Add the citronette right before eating, fork-toss or put the lid back on your salad container and give it a few good shakes to help combine everything.


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Officially, it was lunchtime. We had just gotten back from the Berkeley Bowl, and while I unloaded bag after bag of produce, I set aside a few things that really appealed to me. I’d already nibbled on the thuringer salami with the kids in the checkout line, and I’d helped them polish off some sushi in the car on the way home, so I wasn’t wanting to make a whole meal for myself. Just a really fun, tasty side salad to fill me up with vegetable goodness. The cantaloupe-looking melon with an unusual name was my star, and the kids were happy to help me sample it. Really fresh greens, mint, a shallot, and a gorgeous lime, and I was ready to start chopping.

Winter Melon with Arugula and Mint

Ingredients, ready to go.

3 cups arugula and mixed asian greens.
1/8 hami melon, sliced into bite sized pieces (substitute with cantaloupe).
1 fistful of mint, chopped.
Zest of one lime.

(Use only what you need. Refrigerate extra for several days.)
1 T lime.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
1/2 shallot, finely diced.
1 pinch of salt, to taste.

I filled a glass bowl with the arugula and the mixed asian greens, then zested a lime over the greens. Once the zest was removed, I juiced the lime and measured a bit into a jar. I added the diced shallot and salt to the lime juice, and let that sit while I cut up the hami melon and chopped the mint. Then I added extra virgin olive oil and a touch of maple syrup to my citronette, shook it up, drizzled it over the salad, fork tossed, and enjoyed.

Winter Melon with Arugula and Mint

Here it is, crisp melon and tasty mint, ready to eat!

The Verdict:
This was really different. The bitter greens were perfect with the hami melon, which was incredibly light and crisp. It had a really unique texture — imagine an apple and a cantaloupe mating, and you’ll have an idea of what the hami has going for it. Perfect salad fruit. The lime and mint brought everything together, reminding me a bit of the fresh flavors of Vietnamese food. I think it would be fun to push this salad further, with some chili flakes, and to serve it with Pho.

Make it a Meal:
I liked how clean the flavors were, so I’d recommend keeping it a side salad, but if you really want to toss some protein in, I can see grilled chicken or steak working pretty well. Quinoa or shelled edamame might also work, if you need a veggie version.

Pack it to Go:
I think the hami is crisp enough to go in with the lettuce, though if it’ll be sitting in the fridge for a long time, the citronette jar might be a better place for it. As always, dressing gets its own little jar, salad ingredients go in a large glass or stainless steel container, and combine it all when you’re ready to eat. Toss it with your fork to help mix the dressing in, or do what my husband does and put the lid back on the salad container and give it a few good shakes.

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