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Honeydew Salad with Ginger Dressing and Peanuts

['6 Tbsp. white wine vinegar', '1 tsp. fish sauce', '1 tsp. finely grated peeled ginger (from one 1" piece)', '1 tsp. light brown sugar', '1 serrano chile, thinly sliced', '1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise', '3 small Persian cucumbers, sliced on a diagonal 1/4" thick', '1 avocado, peeled, thinly sliced', '1/4 cup mint leaves', '1/4 cup salted, dry-roasted peanuts, coarsely chopped', 'Flaky sea salt']

Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

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