Melon and Avocado Crudo

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.

Toss ½ small honeydew melon, rind and seeds removed, sliced into 3x1" 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.

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.