Ingredients

• 1 small honeydew melon, wedged, cubed, then sliced (chef snacks encouraged)

• 1 jalapeno, halved and sliced

• 1 shallot, thinnly sliced

• 3 Tbsp sunflower seeds

• 1 radish, sliced

• ¼ cup cilantro, chopped, plus additional leaves for garnish

  Sriracha Vinaigrette

• 4 Tbsp olive oil

• 1 Tbsp rice vinegar

• 1 Tbsp lime juice + some zest

• ½ tsp fresh grated ginger, or a pinch of dry ginger

• 2 Tbsp sriracha mustard, or 1 Tbsp sriracha and 1 Tbsp dijon, additional sriracha if desired

• ½ tsp agave, brown sugar, or other sweetener (optional)

• Salt and pepper to taste

Directions

1. Combine the dressing ingredients in a jar with a lid. Shake until combined, then taste and adjust for salt, pepper, sweetener, and additional sriracha. Let sit in the fridge until ready to serve.

2. Toss the melon, jalapeno, radish, and the chopped cilantro with as much dressing as you'd like. Arrange in a bowl or platter and garnish with cilantro leaves and the sunflower seeds.