Melon Salad with Chile & Lime

Prepare the Melons
Begin by washing the melons thoroughly. Cut the sugar baby watermelon, cantaloupe, and honeydew into small cubes. Aim for bite-sized pieces that will blend together well in the salad.

For best flavor results, let. the salad marinate in the fridge for at least 2 hours in the fridge, or overnight.

Slice the Onion and Herbs
Next, slice the red onion into thin rings or half-moons. Finely chop the cilantro and parsley for added freshness. These herbs will bring a burst of green to the salad and complement the sweetness of the melons.

Make the Chili-Lime Dressing
In a small bowl, mix together the chili powder, lime juice (from 2 limes), and olive oil. Stir until well combined. Season with sea salt to taste, but be cautious with the salt if you plan to garnish the salad with cotija queso or feta, as these cheeses can be salty on their own.

Combine the Ingredients
In a large mixing bowl, gently fold together the diced melons, sliced red onion, cilantro, and parsley. Pour the chili-lime dressing over the salad and toss everything together until the melons are evenly coated. Let the salad marinate for at least 2 hours in the fridge, or overnight for the best flavor.

Serve and Garnish
Before serving, garnish the salad with crumbled cotija queso or feta for an extra layer of flavor. The creamy, salty cheese pairs beautifully with the sweet and spicy elements of the salad, enhancing its overall taste.