Melon and Avocado Crudo

Ingredients

• 5 Tbsp. extra-virgin olive oil, divided
• 1 garlic clove, finely grated
• 1 1" piece ginger, scrubbed, finely grated
• 2 oil-packed anchovy fillets
• ½ tsp. crushed red pepper flakes
• ¼ cup finely chopped cilantro, plus leaves for serving
• 1 Tbsp. sherry vinegar or white wine vinegar
• 1 lime
• Kosher salt
• ½ small honeydew melon, rind and seeds removed, cut into 3×1" pieces
• 2 large avocados, cut into 2" pieces (about 6 pieces each)
• ½ small white onion, thinly sliced, plus more for serving
• Handful fresh mint leaves (for serving; optional)
• Freshly ground black pepper
• Flaky sea salt

Steps

1. Heat 1 Tbsp. extra-virgin olive oil in a small skillet over medium-low. Add 1 garlic clove, finely grated, one 1" piece ginger, scrubbed, finely grated, 2 oil-packed anchovy fillets, and ½ tsp. crushed red pepper flakes and cook, stirring, until anchovies are dissolved but garlic hasn’t taken on any color, about 30 seconds. Scrape mixture into a small bowl. Let cool slightly, then add ¼ cup finely chopped cilantro, 1 Tbsp. sherry vinegar or white wine vinegar, and remaining 4 Tbsp. extra-virgin olive oil. Cut 1 lime in half; squeeze in juice from 1 half and whisk to combine. Season dressing with kosher salt.
2. Toss ½ small honeydew melon, rind and seeds removed, sliced into 3×1" pieces, and half of dressing in a large bowl to coat. Add 2 avocados, cut into 2" pieces, ½ small white onion, thinly sliced, and remaining dressing; toss gently to coat.
3. Transfer salad to a platter or shallow bowl and squeeze juice from remaining lime half over. Top with cilantro leaves, mint, and more onion; season with freshly ground black pepper and flaky sea salt.