Thai Melon Salad Food

MELON SALAD

Melon Salad image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil
2 teaspoons finely grated peeled ginger
2 teaspoons finely chopped lemongrass
1 lime, zest finely grated plus 2 limes, juiced
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground white pepper
1 ripe honeydew melon
1 ripe, small round red watermelon
1 tablespoon finely chopped purple-basil leaves, plus additional small leaves
1 tablespoon finely chopped cilantro leaves, plus additional small leaves

Steps:

Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Spicy Thai-Inspired Noodle Watermelon Salad image

Our county is famous for its fabulous Green River melons. While you won't find this unique and refreshing salad at the county fair, it's definitely our favorite way to eat watermelon all summer long! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

4-1/2 cups cubed watermelon, divided
1/2 cup sweet chili sauce
3 tablespoons fish sauce or soy sauce
2 tablespoons lime juice
1/2 teaspoon minced fresh gingerroot
7 ounces uncooked stir-fry rice noodles
1-1/2 cups julienned carrots
1 small red onion, halved and thinly sliced
1/2 cup fresh cilantro leaves, chopped
3 tablespoons minced fresh mint
1-1/4 cups salted peanuts, chopped
Lime wedges

Steps:

Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.

THAI MELON SALAD

Thai Melon Salad image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, pureed
2 tablespoons palm sugar or dark brown sugar
1/4 cup fish sauce
1/4 cup fresh lime juice
3 or more serrano chiles to taste, stems removed and thinly sliced with seeds
1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest
1/2 cup dried shrimp
1/2 cup roasted, unsalted peanuts
6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated
1/4 cup fresh cilantro leaves for garnish

Steps:

Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.

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