Watermelon Cucumber Salad

I made a very yummy, very refreshing salad that I thought you would like. Enjoy!

Crunchy Asian Cucumber Watermelon Salad

* recipe courtesy of Foodie Crush

SERVES 6
Ingredients
2 cucumbers, cut into 1-inch pieces and then quartered
2 cups watermelon, cut into ½-inch squares
1 red bell pepper, seeded and cut into 1-inch pieces
½ red onion, thinly sliced
⅓ cup rice wine vinegar
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons grated ginger
Juice of 1 lime
½ teaspoon sesame oil
½ teaspoon kosher salt
¼ cup chopped cilantro
¼ cup chopped Thai basil
Instructions

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.

If you like a heavier sesame oil flavor in the dressing, add more in ¼ teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it’s added to.