Cucumber-Watermelon Salad
Updated Oct. 17, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups watermelon, seeded and cut into generous ½-inch cubes
- 3cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into ½-inch cubes
- 3½tablespoons fresh lime juice
- 3tablespoons hoisin sauce
- 2teaspoons seeded and finely diced jalapeño, or to taste
- ½teaspoon salt, plus more to taste
- ⅓cup chopped flat-leaf parsley
- Black pepper
- ⅓cup coarsely chopped lightly salted pistachios
Nutritional analysis per serving (8 servings)
83 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- Step 2
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.
Private Notes
Comments
I riffed on this idea, added mint for color and flavor, substituted honey for hoisin, and sprinkled with feta. Yum.
Really like this salad. The only change I made was to use cilantro rather than parsley. A nice complement to the lime.
Very tasty, people always like it. If you're serving it at a party where it will sit on a buffet table for a while, either dress the salad in small batches and replenish it frequently, or serve it inside a bowl with its own strainer. The watermelon and cukes give up so much liquid that the salad becomes soupy and unappealing if it sits out for more than about half an hour.
Added ripe mango because I had one. Used mint and basil and upon suggestion used sweet chili sauce because had no hoison. It was a huge hit. Just use a spoon and slurp that delicious sauce.
Love this. I admit to never much looking hoisin. I use chipotle. Chipotle watermelon gazpacho. Sometimes I leave it in chunks sometimes I put in the blender. If I have cilantro, definitely
Made this as directed. Very tasty and refreshing! To my taste, a lower ratio of hoisin to lime juice was better. But caution, it will not last overnight!
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