Honeydew Salad with Ginger Dressing and Peanuts

epicurious.com
serves 4-6
Ingredients

• 6 Tbsp. white wine vinegar
• 1 tsp. fish sauce
• 1 tsp. finely grated peeled ginger (from one 1" piece)
• 1 tsp. light brown sugar
• 1 serrano chile, thinly sliced
• 1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
• 3 small Persian cucumbers, sliced on a diagonal 1/4" thick
• 1 avocado, peeled, thinly sliced
• 1/4 cup mint leaves
• 1/4 cup salted, dry-roasted peanuts, coarsely chopped
• Flaky sea salt

Preparation​​​

• Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes. 
• Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with mint.

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