chile-lime melon salad

Name: chile-lime melon salad
Total time: 15 min
Ingredients: 4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon); Juice of half a lime, divided, plus more to taste; Coarse salt, to taste; 1/2 to 1 teaspoon chili powder; 3 tablespoons crumbled cotija cheese; 1 tablespoon toasted pepitas (I like the salty ones); 1 tablespoon chopped fresh cilantro, plus more to taste

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Total: 15

Servings: 3

Cost: $8.17 /serving

Ingredients

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4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon)Juice of half a lime, divided, plus more to tasteCoarse salt, to taste1/2 to 1 teaspoon chili powder3 tablespoons crumbled cotija cheese1 tablespoon toasted pepitas (I like the salty ones)1 tablespoon chopped fresh cilantro, plus more to taste

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Instructions

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Place melon in a wide bowl or on a platter. Squeeze half lime juice over, adding second half to taste, then sprinkle with salt and chili powder. Scatter with cheese, pepitas and cilantro and dig in. Do ahead: I’d expected this salad not to keep at all but we found it just fine (with no watery run-off) after 2 hours in the fridge. I wouldn’t keep it assembled too much longer, though. You don’t want the salt to draw the juices out of the fruit before you eat it, and it’s quick enough to put together at the last minute.