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Crunchy Asian Cucumber Watermelon Salad

All it takes to make this super simple, totally fresh, cucumber, watermelon and red bell pepper salad is a few minutes of chopping and an easy sesame and lime-flavored Asian dressing for a totally crunchy bite.

If you like a heavier sesame oil flavor in the dressing, add more in 1/4 teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it's added to.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 2


    •    2 tbsps sugar
    •    Juice of 1 lime
    •    2 tbsps canola oil
    •    1/2 tsp sesame oil
    •    1/2 tsp kosher salt
    •    2 tsps grated ginger
    •    1/4 cup chopped cilantro
    •    1/3 cup rice wine vinegar
    •    1/2 red onion thinly sliced
    •    1/4 cup chopped Thai basil
    •    2 cups watermelon cut into 1/2-inch squares
    •    1 red bell pepper seeded and cut into 1-inch pieces
    •    2 cucumbers cut into 1-inch pieces and then quartered

Place the chopped cucumbers, watermelon, red bell pepper and red onion in a large bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, grated ginger, lime juice, sesame oil and kosher and add to the cucumber mixture. Toss lightly then add the fresh herbs and season with more kosher salt to taste. Refrigerate and serve.


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