Fiery Cantaloupe-Cucumber Salad
serves 6-8
1 medium cantaloupe, halved and seeded
2 medium cucumbers, peeled, halved lengthwise, and seeded
1 medium jalapeno pepper, halved lengthwise, seeded and de-veined
10 fresh mint leaves, finely chopped (from a couple sprigs, about 1 TBSP chopped)
juice of half a lime (about 1 TBSP)
1/2 cup full-fat canned coconut milk, chilled
pinch salt
Cut each cantaloupe half into quarters, place each chunk on its flat cut end, and carefully cut the rind away. Chop flesh into bite-size dice (about 1 inch) and transfer to a serving bowl.
Chop the cucumber into small dice (about 1/4 inch) and add to the serving bowl. Mince the jalapeno, finely chop the mint, add to the serving bowl, and toss well to combine. The jalapeno will be assertive at this point, but mellows a bit with the addition of dressing.
In a small bowl, stir together lime juice, coconut milk, and salt. It will taste fairly tart, but the lime juice will mellow once diffused through the salad.
Spoon salad into individual dishes, serve with coconut-lime mixture at the table, drizzled on individually, to taste. The salad can be served immediately or held for a couple of hours to allow the flavors to mingle. It keeps, refrigerated in an airtight container, for a day or two.