Cucumber and Watermelon Salad
If not serving immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2005
- 3 cups peeled and cubed (1/2 inch) English cucumber
- 3 cups cubed (1/2 inch) seedless watermelon
- 3 tablespoons fresh lime juice
- Coarse salt and ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Serve immediately.