Nate had already eaten half of the watermelon so I decided to continue slicing across. Unfortunately, the watermelon slipped and landed rind first on the floor. Besides spraying watermelon juice all over the place, it basically chopped the watermelon for me (the part I used did not make contact with the floor I promise) which was actually nice, once I cleaned up everything. Lesson learned: flat side down when cutting watermelon.
- 4 cups cut-up seedless watermelon
- 1 cucumber, halved lengthwise and sliced
- juice from 1 lime
- 1 tablespoon canola oil
- kosher salt and black pepper
- 1/4 cup torn fresh mint
Notes: I find that people like different levels of mintyness and so I only put in a little but I think it could handle more. I also used more cucumber and lime juice than suggested. I used a full cucumber instead of 1/2 and lime juice from 1 lime instead of 1 tablespoon. We served this with the curry turkey burgers that I posted about earlier and the combination was very light and summery. I never would have thought to put cucumbers together with watermelon, but I must say it was quite good and I may try to put watermelon in more of the salads I make.