Thai Melon Salad

From the Kitchen Window column

Raising the Salad Bar by Catherine Walthers (Lake Isle Press 2007) remains one of my favorite salad books years after its publication. This melon salad, which I just discovered, is embarrassingly, thoroughly addictive. Go for dry-roasted salted peanuts — the ones where the salt falls right off in your fingers in a powder. The saltiness just makes the melons taste more sweet. If you have three varieties of melon, use them. I only used watermelon and honeydew because that's what I had on hand, and they were phenomenal just like that.

Makes 2 servings

About 3 cups of 3 varieties of melon, cut into 1/2-inch dice

Pinch of cayenne pepper

Juice of 1/2 lime

Chopped fresh cilantro, for garnish

Chopped unsalted dry-roasted peanuts, for garnish

In a large bowl, combine the diced melons. Add a small pinch of cayenne and lime juice to taste.

Top with the chopped cilantro and peanuts and serve.

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