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.
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.