Recipe: Cool, flavourful salad for summer season

Leafy lettuce and different greens are nice for summer season meals the place you need gentle as a substitute of heavy, cool as a substitute of scorching. Freshly made fruit salad can also be a summer season favorite, be it served as an appetizer, as a facet or as a dessert.

This Watermelon and Cucumber Salad is technically a fruit salad – cucumbers are, in any case, fruit – and has a way more substantial, filling high quality to it than a light-weight bowl of lettuce-based greenery. The lime juice and cucumber hold the sweetness in test, whereas herbs add to the complexity. Cilantro and contemporary mint deliver a vibrant, vigorous freshness to the combo, and the cilantro companions nicely with the lime.

An sudden addition is hoisin sauce, which is extra generally utilized in stir-fries and different Chinese language dishes. It’s each candy and savoury, nevertheless it works nicely with the tartness of the lime and the candy, cooling elements of the watermelon and cucumber.

For an much more refreshing salad, be certain the watermelon and cucumber are nicely chilled earlier than slicing them up.

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WATERMELON AND CUCUMBER SALAD

1/4 cup (50 mL) contemporary lime juice

3 tbsp (40 mL) hoisin sauce

3 cups (750 mL) seedless watermelon chunks (1 inch/2.5 cm)

3 cups (750 mL) sliced seeded English cucumber (1/2 inch/1.25 cm)

1/4 cup (50 mL) chopped contemporary cilantro

3 tbsp (40 mL) slivered contemporary mint

To arrange dressing, whisk collectively lime juice and hoisin sauce till blended.

Mix watermelon, cucumber, cilantro and mint in a bowl. Add dressing and toss to coat. Serve instantly. Serves 6.

Cook dinner’s Be aware: Cucumber ought to be halved lengthwise, seeded after which sliced crosswise earlier than measuring.

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