I love watermelon – cool and super juicy, unbelievably sweet. So I am always trying to come up with another reason to eat this treat, from salads to dessert. Not only is watermelon delicious, it’s also a great source of vitamin C and A. And, as Shayna often reminds me, it’s full of beautiful color which means that it is full of antioxidants.
Here’s a fun recipe for a appetizer – that you can easily turn into a salad. Just toss the Hoisin lime dressing with some spring greens and top with the cucumber and watermelon.
1½ English (Hothouse) Cucumbers, Peeled and Cut in ½” rounds and halved
3 Cups Cubed (1”) Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice
3 TB Hoisin Sauce
Freshly Ground Black Pepper to taste
¼ Cup Chopped Fresh Cilantro
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts
Combine cucumbers (about 3 cups) and watermelon in a large colander. Let sit at least 15 minutes and up to 4 hours. Discard liquid. Place the watermelon and cucumber on skewers alternating each fruit.
Whisk lime juice and hoisin sauce together in a small bowl to blend. Drizzle the dressing over cucumber-watermelon skewers. Season to taste with pepper. Sprinkle with cilantro, mint, and then peanuts. Serve immediately.