- 1 large Shallot, finely diced
- Juice and zest of 2 limes
- Salt and pepper, to taste
- 1 cup Chopped or shredded cilantro
- 1/3 cup Thai basil or sweet basil,
- Chopped
- 1/4 cup Mint, chopped
- 1 Jalapeno, finely diced
- 1 tsp Minced ginger
- 1 small Garlic clove, minced
- 1 Tbsp Peanut or olive oil
- 1/2 To 2 pounds melon (such as
- Casaba or honeydew), chilled
- 1 Cucumber, peeled (optional)
- 1 bunch Arugula or watercress,
- Washed and dried
Put diced shallot in bowl with lime juice, zest and 1/4 teaspoon salt, or to taste. Add chopped herbs, diced jalapeno, ginger, garlic and oil. Add more salt to taste. Cut melon, remove seeds and skin and cut into bite-size diagonal pieces. Cut melon in half lengthwise, remove seeds and then cut each half into crescent shapes. Pour dressing over melon and cucumber and toss well. Season with pepper. Arrange greens on plates and spoon dressed melon mixture into center. Garnish with basil leaves and/or lime wedges. Makes 6 to 8 servings.