Cucumber-Watermelon Salad

Cucumber-Watermelon Salad

from cooking.nytimes.com
Easy, weeknight
83 kcal / serving

Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.

Ingredients

  • 4 cupswatermelon, seeded and cut into generous 1/2-inch cubes
  • 3 cupsasian or english cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
  • 3 ½ tablespoonsfresh lime juice
  • 3 tablespoonshoisin sauce
  • 2 teaspoonsseeded and finely diced jalapeño, or to taste
  • ½ teaspoonsalt, plus more to taste
  • ⅓ cupchopped flat-leaf parsley
  • black pepper
  • ⅓ cupcoarsely chopped lightly salted pistachios

Directions

  1. 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.

  2. 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.