epicurious5.0
Melon and Avocado Crudo
No seafood? No problem. This summer-ready showstopper combines bright produce and umami all in one vibrant dish.
👥 4 Servings👤 Devonn Francis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat 1 Tbsp. extra-virgin olive oil in a small skillet over medium-low. Add 1 garlic clove, finely grated, one 1" piece ginger, scrubbed, finely grated, 2 oil-packed anchovy fillets, and ½ tsp. crushed red pepper flakes and cook, stirring, until anchovies are dissolved but garlic hasn’t taken on any color, about ⏱️ 30 seconds. Scrape mixture into a small bowl. Let cool slightly, then add ¼ cup finely chopped cilantro, 1 Tbsp. sherry vinegar or white wine vinegar, and remaining 4 Tbsp. extra-virgin olive oil. Cut 1 lime in half; squeeze in juice from 1 half and whisk to combine. Season dressing with kosher salt.
. extra-virgin olive oil, divided5 Tbsp1" piece ginger, scrubbed, finely grated1oil-packed anchovy fillets2. sherry vinegar or white wine vinegar1 Tbsplime1Kosher salt
2
Toss ½ small honeydew melon, rind and seeds removed, sliced into 3x1" pieces, and half of dressing in a large bowl to coat. Add 2 avocados, cut into 2" pieces, ½ small white onion, thinly sliced, and remaining dressing; toss gently to coat.
large avocados, cut into 2" pieces (about 6 pieces each)2
3
Transfer salad to a platter or shallow bowl and squeeze juice from remaining lime half over. Top with cilantro leaves, mint, and more onion; season with freshly ground black pepper and flaky sea salt.
lime1Freshly ground black pepperFlaky sea salt
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