Honeydew and Cucumber Salad | RICARDO

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) lime juice
• 2 tbsp shallots, finely chopped
• 1 tbsp (15 ml) honey
• 1 tbsp Korean chili powder (gochugaru) (see note)
• 1/2 honeydew, peeled and seeded
• 2 Lebanese cucumbers, cut into slices ¼ inch (5 mm) thick on an angle
• 2 ripe avocados, each cut into 12 wedges
• 3 tbsp mint leaves, torn
• 3 tbsp roasted shelled pistachios, chopped (optional)