Summer Melon Salad


  • 1 honeydew, cantaloupe, piel de sapo, or other musk melon
  • 1/2 cup finely sliced scallions
  • 2 tablespoons sake
  • 1 serrano chile, minced
  • a handful fresh cilantro leaves
  • 1/3 cup loosely chopped, toasted almonds
  • generous pinch of salt
  • to serve (opt): dollops of salted creme fraiche, sprigs of basil leaves and flowers


  1. Cut the melon in half and use a spoon to remove seeds. Use a mellon baller to scoop out balls of melon flesh. Alternately, cut the melon into wedges, peel, then cut into bite-sized pieces. 

  2. Gently toss the scallions, sake, chile, cilantro, almonds, and salt. Refrigerate, and let stand for 15 minutes, or, cover and chill for up to a few hours. Just before serving dollop with a bit of salted creme fraiche, and basil leaves.

Prep Time 10 minutes
Total Time 10 minutes
Serves 4