- 6
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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.
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.