We used the jalapeño and cucumbers from our garden to make this refreshing watermelon-cucumber salad. The recipe makes about 6 servings, but the two of us ate the whole bowl in one sitting.
Ingredients:
4 cups watermelon seeded and cut into generous 1/2 in cubes
2 large cucumbers, peeled, seeded and cut into 1/2 in pieces
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce (I didn't have any on hand)
2 teaspoons seeded and finely diced jalapeño, or to taste
1/3 cup chopped flat-leaf parsley
1/2 teaspoon salt, plus more to taste
Cracked black pepper
3 tablespoons hoisin sauce (I didn't have any on hand)
2 teaspoons seeded and finely diced jalapeño, or to taste
1/3 cup chopped flat-leaf parsley
1/2 teaspoon salt, plus more to taste
Cracked black pepper
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. 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.
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