Cucumber-Watermelon Salad

Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.


  • 4 cups watermelon.html”>watermelon, seeded and cut into generous 1/2-inch cubes
  • 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
  • 3 ½ tablespoons fresh lime juice
  • 3 tablespoons hoisin sauce
  • 2 teaspoons seeded and finely diced jalapeño, or to taste
  • ½ teaspoon salt, plus more to taste
  • cup chopped flat-leaf parsley
  • Black pepper
  • cup coarsely chopped lightly salted pistachios
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      97 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 0 milligrams cholesterol; 327 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings


  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. Sprinkle the salad with pistachios.

15 minutes

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