Vietnamese shrimp and green melon salad

Vietnamese shrimpand green melon salad

Serves 6

Ingredients

1 pound medium shrimp (20 to 30 per pound), peeled and deveined

1½ cups each loosely packed basil, mint, cilantro

¼ cup slivered red onion

½ Serrano chili, thinly sliced

3 cups honeydew or Galia melon wedges

3 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoon Vietnamese fish sauce (nuoc mam)

½ cup roasted, salted cashews

Instructions

Bring a medium pot of water to a boil. Add shrimp and cook just until they turn opaque and curl up, one to two minutes. Drain and rinse with cold water. Toss shrimp, herbs, onion, chili and melon together in a large bowl. Mix together lime juice, sugar and fish sauce, then pour over salad. Toss salad gently, then top with cashews.

This recipe is from "The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden" (Oxmoor House, $24.95).

Per serving: 210 calories; 17 grams carbohydrates; 6.9 grams fat; 153 milligrams cholesterol; 735 milligrams sodium; 2.9 grams fiber; 30 percent calories from fat