10 minutes
Cook Time
5 minutes
Cooking Level


  • 1 Pure Flavor® Alonna Canary Melon
  • 2 avocados, cut into cubes
  • 2 packages oil-packed anchovy fillets
  • 1 lime
  • 1 garlic clove, minced
  • ½ red onion, thinly sliced
  • ¼ cup cilantro, finely chopped
  • 5 tbsp olive oil, divided
  • 1 tbsp ginger, finely grated
  • 1 tsp white wine vinegar
  • ½ tsp crushed red pepper flakes
  • Salt and pepper, to taste


Step 1

To make dressing, heat 1 tablespoon of olive oil over medium-low heat in a small skillet. Stir in the garlic, ginger, anchovy fillets, and red pepper flakes. Cook for 1 minute or until the anchovies are dissolved.

Step 2

Remove from heat and transfer to a small bowl. Cool slightly, then add cilantro, vinegar, and the remaining olive oil.

Step 3

Cut the lime in half and squeeze the juice from one half into the dressing, whisking to combine. Set aside.

Step 4

Halve melon and scoop out the seeds. Cut into quarters, remove the rind, and thinly slice.

Step 5

Toss melon and half of the dressing to coat in a large bowl.

Step 6

Add avocados, onion, cilantro, and remaining dressing & toss gently.

Step 7

Transfer to a serving platter and squeeze the remaining lime juice on top. Season with salt and pepper to taste and serve.

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