Cucumber Watermelon Salad
Servings: 4 (1 1/2 cups Per Serving)
Prep Time: 15
Cook Time: 60
|Serving Size 1 1/2 cups|
| || || || |
|Amount per serving|
|% 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.
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)
- 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.
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.