Cucumber and Watermelon Salad with Hoisin-Lime Dressing


  • 1 ½ large English hothouse cucumbers, cut into ½-inch pieces (about 3 cups)
  • 3 cups ½-inch cubes seeded watermelon
  • 3 ½ tablespoons fresh lime juice
  • 3 tablespoons hoisin sauce
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/3 cup coarsely chopped lightly salted dry-roasted peanuts

1. Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid. 2. Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to t...

View full recipe at SpringPad


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