1/2 watermelon, cubed or balled

1 cantaloupe, cubed or balled

1 honeydew, cubed or balled

2–3 large handfuls of fresh salad greens (little gem, romaine, watercress, baby spinach, sprouts, or frisée)

1 cup mini bocconcini balls (or 1 container)

2 tbsp fresh mint, finely chopped

Tajín seasoning, to taste

Hot Honey Lime Dressing:

2–3 tbsp hot honey

Zest from 1 lime

3 tbsp lime juice

1/4 cup olive oil

Pinch of salt and pepper

Cook Mode Prevent your screen from going dark

Cut the watermelon, cantaloupe, and honeydew into cubes or scoop into balls using a melon baller. Chill until ready to assemble.
Prepare the dressing by whisking together hot honey, lime zest, lime juice, olive oil, salt, and pepper until emulsified. Adjust to taste for sweetness, tang, or heat.
Arrange the salad greens on a large platter or in a wide serving bowl.
Scatter the chilled melon pieces and mini bocconcini balls evenly over the greens.
Drizzle lightly with the hot honey-lime dressing, starting with a small amount and adding more if desired.
Sprinkle chopped mint and a generous dusting of Tajín seasoning on top.
Serve immediately while the greens are crisp and the melon is chilled.

Use a mix of greens like romaine, watercress, or baby spinach for texture balance.

Swap bocconcini for feta or vegan mozzarella for a dairy-free version.

Prepare melon and dressing ahead, but assemble just before serving to avoid soggy greens.

Adjust spice level by varying the amount of hot honey or adding chili flakes.

Pairs beautifully with grilled chicken, fish, or shrimp.