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+ servings

Melon Salad With Yuzu Dressing

This Melon Salad with a Yuzu Dressing is exploding with fresh, sweet and tangy flavors. It's a delightful and refreshing first course or light lunch.

Course Salad
Cuisine Asian, American
Keyword citrus recipes, melon recipes, good for summer dinner parties
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 6
Calories 81 kcal
Author Valentina K. Wein


For the dressing

  • 1 tablespoon jalapeño pepper, seeds removed, super finely chopped
  • 2 tablespoons Yuzu juice
  • 2 tablespoons Mirin

For the salad

  • 1 large cucumber (see instruction no. 3)
  • ½ of a large Honey Kiss Melon
  • about ⅓ cup red onion, thinly sliced
  • sprinkling of salt


  1. For the dressing: Simply combine all of the ingredients in a small bowl. Set aside in the refrigerator until you're ready to serve.
  2. For the salad: Cut the melon in half, remove the seeds, and slice it into fairly thick wedges. Use a paring knife to remove the skin and then use a vegetable peeler to make very thin slices from each wedge. (You'll likely end up with a thicker slice that you can no longer make slices with -- just eat it!)
  3. Cut a sliver off one side of the cucumber to make a flat edge. From this flat edge, use the vegetable peeler to create thin slices again.
  4. In a medium-sized mixing bowl, combine the onion with the melon and cucumber slices. Pour the dressing on and toss it lightly. Add a bit of sea salt to each plate as you serve. This salad is best served chilled and within at least 15 minutes of adding the dressing.

Recipe Notes

Both Mirin and Yuzu juice can be found in Asian markets and often large grocery stores.