Cucumber Watermelon Salad
by Kristine Napier, MPH
Servings: 4 (1 1/2 cups Per Serving)
Prep Time: 15
Cook Time: 60
| Nutrition Facts |
| Serving Size 1 1/2 cups |
| | | | |
| Amount per serving |
| Calories 90 | |
| % Daily Value* |
| Total Fat .5g | |
| | Saturated Fat 0g | |
| Cholesterol 0mg | |
| Sodium 300mg | |
| Total Carbohydrate 20g | |
| | Dietary Fiber 2g | |
| Protein 2g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
In Wisconsin, cucumbers and watermelon ripen at the same time. This recipe combines both to produce an unexpected, extraordinary salad.
Ingredients
2 tablespoons lime juice
2 tablespoons granulated sugar
½ teaspoon salt
¼ cup minced fresh parsley
2 medium unpeeled cucumbers, washed, ends removed, sliced lengthwise then sliced crosswise
3 cups watermelon, cut in 1-inch cubes (about 1 pound)
Directions
- Combine the lime juice, sugar and salt in a 2-quart bowl; whisk together. Stir in parsley.
- Add the cucumbers; toss with a rubber spatula, coating all cucumber pieces. Add the watermelon; fold in gently.
- Cover, set aside and allow juice from the watermelon to mix with the other juices. Stir gently and let stand at room temperature 1 hour.
Cooking Tip
Choose a watermelon without a flat side and that sounds hollow when you knock on it. Look for a melon with a dull (not shiny) rind free of soft spots, gashes or blemishes.