Eat | Honeydew Salad with Ginger Dressing and Peanuts

Honeydew Salad with Ginger Dressing and Peanuts
4–6 servings
6 Tbsp. white wine vinegar
1tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1tsp. light brown sugar
1 serrano chile, thinly sliced
½ medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal ¼" thick
1avocado, peeled, thinly sliced
¼ cup mint leaves
¼ cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt
Step 1
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Step 2
Add melon, cucumbers, and avocado and toss gently to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.