Cucumber Watermelon Salad

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Cucumber Watermelon Salad


SourceAdapted from New York Times Cooking
Prep time20 minutes
Cooking time
Total time20 minutes


What might seem like an odd combination at first quickly proves itself to be a new favorite. You might wonder why you've never mixed together these two summer staples before.




4 cups
watermelon (about 4 lbs)
cucumber (medium-size)
3 tablespoons
lime juice
2 tablespoons
soy sauce
1 tablespoon
peanut butter
2 teaspoons
1 teaspoon
rice vinegar
1 clove
garlic (minced)
1 teaspoon
sesame oil
1/2 teaspoon
Chinese five spice
1/2 teaspoon
black pepper (to taste)
1/4 cup
pumpkin seeds


Cut up watermelon, then remove rind and seeds (if seeded). Chop into 1/2 inch pieces. Peel the cucumbers. Cut in half lengthwise once, then remove seeds by running a spoon down the center of each half. Chop cucumber into 1/2 inch pieces. Place watermelon and cucumber into a colander, then allow to drain over a bowl in the refrigerator for up to 4 hours (less time is just fine).

Combine the remaining ingredients except pumpkin seeds in a bowl and blend together thoroughly. Adjust the seasoning of the sauce to taste. Place the drained watermelon and cucumbers in a serving bowl and pour the sauce over them. Toss to just coat all pieces, then top the salad with pumpkin seeds.

If you have hoisin sauce on-hand, you can use it in place of the homemade sauce above. Simply combine the lime juice with 3 tablespoons of hoisin sauce, whisk together, then continue with the recipe.