In summer, cucumbers and watermelon often 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 cucumbers; toss with a rubber spatula, coating all cucumber pieces. Add 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 before serving.
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.
Serving size: 1½ cups
Calories: 90: Total Fat: 0.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 300mg; Total Carbohydrate: 20g; Dietary Fiber: 2g; Protein: 2g