Thread melon cubes onto sixteen 10-inch bamboo skewers. Sprinkle with lime juice. Chill, covered , up to 8 hours.
Drizzle skewers with Mint-Lime Dressing or sprinkle with Chile-Lime Salt before serving. Makes 16 skewers.
In a small food processor or using an immersion blender blend 1 c. coarsely chopped fresh mint or basil, 2 T. olive oil, 1 T. lime juice, a pinch of salt, and 2 T. cold water until nearly smooth.
In a small bowl combine 1 T. flaky sea salt, zest of 1 lime, and 1 finely minced red Thai chile pepper. Prepare skewers as directed but omit mint, olive oil, 1 T. lime juice, salt, and water. Sprinkle skewer with chile-lime mixture.