Becky Luigart-Stayner
Yield
8 servings (serving size: 1 cup)

This dish deftly balances sweet, salty, tart, and spicy tastes. Use jalapeño pepper instead of serrano for slightly less heat, if you prefer.

How to Make It

Combine first 6 ingredients in a large bowl. Combine rind and remaining ingredients in a small bowl. Pour juice mixture over melon mixture; toss well. Let stand 15 minutes before serving.

Ratings & Reviews

karenfar's Review

avscully
April 09, 2013
I thought this salad was quite mild for the ingredients that went into the dressing. I had a jalapeno that I roasted and minced instead of the serrano. Company worthy with a nice presentation and refreshing salad.

avscully's Review

karenfar
May 31, 2010
My husband and I get more requests from friends and acquaintances for this recipe than anything else we serve! It's a great recipe for entertaining or everyday and find the second day after the flavors have melded to be as good or better than the first (be sure to bring it back to room temp for 30 minutes before serving for best flavor) Finding yellow watermelon can be challenging, so we frequently substitue musk melon/cantalope and prefer the flavor of serrano peppers. Our typical menu for this recipe is grilled steaks or grilled pork chops and corn grilled in the husk with an ice cold Chateau Ste. Michelle Reisling. We don't generally do desert with this because the salad usually satisfies the sweet tooth; but, when we do, we usually have grilled stone fruit with honeyed whipped cream and sliced toasted almonds.