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Thai Melon Salad

Thai Melon Salad recipe image
This vibrant Thai Melon Salad offers a perfect harmony of sweet, salty, sour, and spicy flavors. Crisp, refreshing melon cubes are tossed in a pungent dressing made from fresh lime juice, aromatic Thai fish sauce, and palm sugar. The addition of crushed lime leaves, garlic, and dried shrimp adds depth and umami, while ground peanuts provide a satisfying crunch. It is an ideal light lunch or side dish for warm weather gatherings. Simple to assemble with minimal cooking, this salad highlights the natural sweetness of the fruit while delivering an authentic Southeast Asian flavor profile. Serve immediately for the best texture and freshness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 150.6
Dietary: Gluten-free
Description
This vibrant Thai Melon Salad offers a perfect harmony of sweet, salty, sour, and spicy flavors. Crisp, refreshing melon cubes are tossed in a pungent dressing made from fresh lime juice, aromatic Thai fish sauce, and palm sugar. The addition of crushed lime leaves, garlic, and dried shrimp adds depth and umami, while ground peanuts provide a satisfying crunch. It is an ideal light lunch or side dish for warm weather gatherings. Simple to assemble with minimal cooking, this salad highlights the natural sweetness of the fruit while delivering an authentic Southeast Asian flavor profile. Serve immediately for the best texture and freshness.
Ingredients
  • 2 lbs mixed melons (such as honeydew, cantaloupe, and watermelon), peeled, seeded, and diced
  • 5 tablespoons fresh lime juice
  • 1 tablespoons Thai fish sauce (nam pla)
  • 1 1/4 tablespoons palm or coconut sugar (or brown sugar)
  • 3 oz roasted peanuts, ground
  • 1/2 oz dried shrimp
  • 1/2 tablespoons kaffir lime leaves, crushed
  • 3/4 teaspoons garlic puree
  • 1/4 cups fresh cilantro leaves, for garnish
Directions
  1. 1
    Peel, seed, and dice the melons into small uniform cubes or thin ribbons.
  2. 2
    Arrange the diced melon on a serving platter.
  3. 3
    In a blender, combine the minced serrano chiles, lime juice, fish sauce, palm sugar, ground peanuts, dried shrimp, crushed lime leaves, and garlic puree.
  4. 4
    Blend the mixture until thoroughly combined and smooth.
  5. 5
    Pour the dressing evenly over the arranged melon salad.
  6. 6
    Garnish with fresh cilantro leaves and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150.6kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 8.4g43%
Cholesterol 0.0mg0%
Sodium 1296.4mg55%
Total Carbohydrate 15.7g6%
Dietary Fiber 2.5g10%
Sugars 3.6g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a variety of melons for contrasting colors and flavors, such as honeydew, cantaloupe, and watermelon.

If you cannot find kaffir lime leaves, you can substitute with extra lime zest, though the flavor will be less aromatic.

Dried shrimp and fish sauce make this recipe non-vegetarian. For a vegetarian version, omit the dried shrimp and replace fish sauce with soy sauce or tamari, adding a pinch of MSG if desired for umami.

Serve this salad immediately after dressing to prevent the melon from becoming soggy.

Adjust the amount of serrano chile based on your heat preference. Remove seeds for a milder version.

Keywords: thai, melon, salad, fresh, spicy, sweet, sour, fish sauce, lime, peanuts, dried shrimp, garlic, cilantro, summer, light, refreshing, asian, side dish, no cook, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/thai-melon-salad/