Asian melon salad with zingy lime dressing
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Asian melon salad with zingy lime dressing
Mild butterhead lettuce is perfect with sweet melon and chilli
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
99Kcal
Fat
6gr
Saturates
4gr
Carbs
8gr
Sugars
8gr
Fibre
3gr
Protein
1gr
Salt
1gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 30g desiccated coconut or flakes
- 2 x 80g bags butterhead salad leaves
- 1 ripe cantaloupe melon, balled, or cut into 2 cm pieces
- a large handful of coriander leaves
- ½-1 red chilli, deseeded and finely sliced
- 2 tbsp soy sauce
- juice of 1 lime
- 1⁄2 tbsp sesame oil
- 1 tbsp caster sugar
Step by step
Get ahead
Prepare the separate elements a few hours ahead, but only add the leaves and dressing to the melon mixture just before serving.
- Heat a nonstick frying pan over a medium heat. Add the desiccated coconut or flakes and toast, shaking the pan occasionally, for 1-2 minutes until golden. Tip onto a plate and leave to cool.
- Put the salad leaves, melon, coriander and chilli into a mixing bowl.
- Whisk the soy, lime juice, sesame oil and sugar together. Pour over the salad and toss. Tip onto a serving dish, scatter over the coconut and serve.
