Melon Salad with Chili Powder, Mint, Lime and Flaky Sea Salt

If you’ve already picked the best cantaloupe, it doesn’t need much adornment. But this melon salad with chili powder, mint, lime and flaky salt—from Amanda Frederickson’s cookbook Simple Beautiful Food—is too tasty to pass up. It’s spicy, sweet, sour and salty in all the right ways (plus it takes minutes to make).

For a variation on this version, you could use either all cantaloupe or all honeydew melon; swap the mint for basil and the chili powder for crushed red pepper flakes; or add a drizzle of honey, mozzarella or prosciutto. Just don’t skip the flaky salt.

_{Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.}

Grilled Watermelon-Feta Skewers

½ medium cantaloupe—peeled, seeded and sliced

½ medium honeydew melon—peeled, seeded and sliced

Zest of 1 lime

Handful chopped fresh mint

Chili powder, as needed

Flaky sea salt, as needed

1. Arrange the cantaloupe and honeydew melon on a plate and top with the lime zest, mint, a pinch of chili powder and a sprinkle of flaky sea salt. Serve immediately.

Note: Feel free to use all cantaloupe or honeydew melon instead of half and half.