Persian Cucumber Watermelon Salad from Pig Beach NYC
Persian Cucumber Watermelon Salad: Refreshing Persian cucumbers and juicy seedless watermelon come together in this vibrant and light summer dish. Tossed with mint leaves, a dash of rib rub, and a tangy vinaigrette made from olive oil, lime juice, and fresh mint, this salad is perfect for any occasion.
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.
Notes
Recipe photo by Taylor Donohue
Nutrition
Calories: 3212kcalCarbohydrates: 75gProtein: 8gFat: 124gSaturated Fat: 28gPolyunsaturated Fat: 20.7gMonounsaturated Fat: 140.2gTrans Fat: 0.4gCholesterol: 5mgSodium: 639.75mgPotassium: 1507mgFiber: 9.1gSugar: 150gVitamin A: 3105IUVitamin C: 101.5mgCalcium: 230mgIron: 6.7mg
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