Persian Cucumber Watermelon Salad from Pig Beach NYC

 

Print Recipe
 Persian Cucumber Watermelon Salad from Pig Beach NYC
Prep Time 5 minutes
Servings
people
Prep Time 5 minutes
Servings
people
Ingredients
1 lb Persian cucumbers
1 lb seedless watermelon
1/4 cup mint leaves, roughly torn
1 tbsp rib rub
VINAIGRETTE
1 cup olive oil
1/3 cup fresh lime juice
1 tsp mint, chopped
1 tsp salt
1/4 tsp pepper
Instructions
DICE the Persian cucumbers and watermelon into large bite-sized pieces. Place in a large serving bowl.
COMBINE olive oil, fresh lime juice, chopped mint, salt and pepper in a small bowl. Whisk until well combined.
POUR the vinaigrette over the Persian cucumbers and watermelon.
TOSS the salad.
GARNISH with a sprinkle of rib rub and torn mint leaves.
Ingredients
1 lb Persian cucumbers
1 lb seedless watermelon
1/4 cup mint leaves, roughly torn
1 tbsp rib rub
VINAIGRETTE
1 cup olive oil
1/3 cup fresh lime juice
1 tsp mint, chopped
1 tsp salt
1/4 tsp pepper
Instructions
DICE the Persian cucumbers and watermelon into large bite-sized pieces. Place in a large serving bowl.
COMBINE olive oil, fresh lime juice, chopped mint, salt and pepper in a small bowl. Whisk until well combined.
POUR the vinaigrette over the Persian cucumbers and watermelon.
TOSS the salad.
GARNISH with a sprinkle of rib rub and torn mint leaves.

Recipe photo by Taylor Donohue

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