Ingredients
1
1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
3
cups 1/2-inch cubes seeded watermelon
3
1/2 tbsp fresh lime juice
1/4
cup chopped fresh cilantro
2
tbsp chopped fresh mint
1/3
cup coarsely chopped lightly salted dry-roasted peanuts
Directions
1.
Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
2.
Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.
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