Kids, this is a recipe from the New York Times. They know what they’re doing, and this hits all the spicy, sweet, sour, salty notes. I only had one cucumber, so I added a green zebra tomato and a greengage plum. Oh, and I skipped the pistachios. But as long as you’ve got cucumbers and watermelon in any color combination, you’ve got the makings of a delicious salad. Don’t ignore the part where it tells you to drain your chopped ingredients (you get to drink the lightly sweet juice) or your salad will also be a soup. Don’t ask how I know.
From the New York Times
Makes 6-8 servings, can be halved
- 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.
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.