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Fusion Watermelon & Cucumber Salad

This salad is based on a recipe from the New York Times.  It is such a simple, healthy, refreshing, and delicious salad that I plan to make it all summer long.
Course: Salad
Cuisine: Fusion
Servings: 4 servings


  • 4 cups watermelon cut into 1 inch squares
  • 1 cup Armenian cucumbers cut into 1/2 inch pieces
  • 1 cup Persian cucumbers cut into 1/2 inch pieces
  • 1/2 cup cilantro chopped
  • 1/4 cup pepitas


  • 1 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno
  • 1/8 tsp salt
  • 1/8 tsp black pepper


  • Cut up the watermelon and cucumber and put into a tupperware and chill in the refrigerator for about an hour.  
  • Prepare the dressing by whisking the hoisin sauce and the fresh lime juice.  Add the jalapeno and season with salt and pepper. Mix thoroughly.  
  • When ready to serve, pour the watermelon and cucumber into a serving bowl. Add the cilantro, pepitas, and the dressing and mix well.