Cucumber And Watermelon Salad With Hoisin Lime Dressing Recipes

Steps:

• Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

Steps:

• Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture.
• Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.

Steps:

• Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
• Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
• Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
• When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
• Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

Steps:

• Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
• Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
• Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.

Steps:

• Cut cucumber into 1/2" pieces. Cut the watermelon in chunks or use a melon ball utensil and make rounds. Chop cilantro and mint, set aside.
• Important step: Combine watermelon and cucumbers in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
• Whisk lime juice and hoisin sauce in a small bowl to blend. Pour dressing over watermelon cucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint and peanuts.
• Adjust the seasoning if necessary.

Steps:

• 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.
• Whisk lime juice and hoisin sauce in small bowl to blend.
• Pour dressing over cucumber-watermelon mixture and toss gently.
• Season salad to taste with pepper.
• Sprinkle salad with cilantro, mint, and then peanuts.
• Serve immediately.

Steps:

• 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.
• 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. Sprinkle the salad with pistachios.

Steps:

• In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.

Steps:

• Cut a large watermelon in half lengthwise.
• Dice half of the watermelon and save the rind for later.
• Place watermelon, cucumber, red onion, salt, and balsamic vinegar into large bowl and mix together.
• Pour salad into hollowed out watermelon rind (optional).
• Enjoy!