Cucumber Watermelon Salad
|Source||Adapted from New York Times Cooking http://cooking.nytimes.com/recipes/1013208-cucumber-watermelon-salad|
|Prep time||20 minutes|
|Total time||20 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.
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.