CUCUMBER & WATERMELON SALAD

By BobD

Ingredients

• 6-8 SERVINGS
• 4 cups watermelon, seeded and cut into generous 1/2-inch cubes
• 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
• 3 1/2 tablespoons fresh lime juice
• 3 tablespoons hoisin sauce
• 2 teaspoons seeded and finely diced jalapeño, or to taste
• 1/2 teaspoon salt, plus more to taste
• 1/3 cup chopped flat-leaf parsley
• Black pepper
• 1/3 cup coarsely chopped lightly salted pistachios.

Details

Servings 6

Preparation

Step 1

Combine melon and cucumber in a colander set over a medium bowl.

Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.

Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon.

Add parsley and toss gently.

Add black pepper to taste and additional salt if needed.

Sprinkle the salad with pistachios.