Honeydew Salad with Ginger Dressing and Peanuts

4–6 servings

6 Tbsp. white wine vinegar

1tsp. fish sauce

1 tsp. finely grated peeled ginger (from one 1" piece)

1tsp. light brown sugar

1 serrano chile, thinly sliced

½ 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 ¼" thick

1avocado, peeled, thinly sliced

¼ cup mint leaves

¼ cup salted, dry-roasted peanuts, coarsely chopped

Flaky sea salt

Step 1
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.

Step 2
Add melon, cucumbers, and avocado and toss gently to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.