Yellow Melon, Cucumber & Mint Salad

A zesty, crunchy, summer-fresh number that plays nice with dumplings.

This vibrant salad is all about balance — the sweetness of yellow melon, the crunch of cucumber, the zing of citrus and a subtle umami kick. It’s light, refreshing, and comes together in under 10 minutes. Perfect as a palate cleanser, a side dish, or a sneaky straight-from-the-bowl situation.

🥗 Ingredients

(Serves 4–6 as a side)

• ½ large yellow melon, diced (like an Ord River or Honey Gold)

• 1 Lebanese cucumber, thinly sliced (skin on or peeled — your call)

• Juice of 1 lime

• Juice of 1 blood orange (or regular orange if out of season)

• 1 tsp sesame oil

• 1 tsp finely grated ginger

• 1 tsp soy sauce

• ½ tsp fish sauce

• 1 tbsp toasted sesame seeds

• 1 small shallot, finely sliced

• A handful of fresh mint leaves

• Optional: thin slices of fresh red chilli (for a bit of a kick)

🥣 Method

1. Prep the base:
   In a large bowl, combine diced melon and sliced cucumber.

2. Make the dressing:
   In a small jar or bowl, whisk together lime juice, blood orange juice, sesame oil, ginger, soy sauce and fish sauce until well combined.

3. Toss and chill:
   Pour the dressing over the melon and cucumber. Gently toss to coat. Let it sit for 5 minutes so the flavours get friendly.

4. Top it off:
   Just before serving, sprinkle with toasted sesame seeds, sliced shallots, fresh mint and chilli (if using).

🌶️ Notes & Serving Suggestions

• Want it vegetarian? Swap out the fish sauce for a dash more soy or a splash of rice vinegar.

• Serve alongside dumplings, grilled fish, crispy tofu or sticky chicken.

• Keeps well in the fridge for a few hours, but best eaten fresh when the melon is cold and juicy.