Salads

Cucumber Watermelon Salad

Adapted from New York Times Cooking http://cooking.nytimes.com/recipes/1013208-cucumber-watermelon-salad

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.

 

 

Cucumber Watermelon Salad

Prep Time

20 minutes

Cook Time

0 minutes

Yield

8 Servings

Ingredients

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

Instructions

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.