Cucumber Watermelon Salad

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Cucumber Watermelon Salad

Summary

Yield
Servings
SourceAdapted from New York Times Cooking http://cooking.nytimes.com/recipes/1013208-cucumber-watermelon-salad
Prep time20 minutes
Cooking time
Total time20 minutes

Description

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.

 

 

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.