End of Summer Melon Salad

Yield: 4 servings

• 1 large melon, peeled, seeded and cut into differently-shaped  bite-sized chunks
• Flaky sea salt
• 1 lime, juiced
• 1 small jalapeno, thinly sliced into rounds
• 1 small red onion, cut in half and thinly sliced into half-moons
• Extra virgin olive oil
• A handful of soft herbs (like parsley, mint, basil, dill, chervil), roughly chopped
• ¼ cup of roasted, salted, shelled pistachios

Arrange the melon on a serving platter, season the fruit with flaky salt, spoon the lime juice over the fruit. Scatter the jalapeno and red onion all over the fruit and aggressively drizzle on the oil. Sprinkle on the herbs and pistachios.