Watermelon And Seedless Cucumber Salad Recipes

WATERMELON CUCUMBER SALAD

Steps:

• Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.

WATERMELON AND SEEDLESS CUCUMBER SALAD

Steps:

• 1. In a bowl that would hold 8-cups of liquid, fruit, and vegetables, add the slices of green onion, and the chunks of cucumbers and watermelon.
• 2. In another bowl mix together the sugar, cider vinegar, water, all the salt and pepper, plus the poppy seeds. Stir until the sugar looks like it has dissolved into the liquid.
• 3. Pour the liquid mixture (the brine), over the fruit and vegetables.
• 4. Cover the bowl, and place it in the refrigerator for 2 hours, to chill and marinate the watermelon, cucumbers, and onion.
• 5. After 2 hours, remove the watermelon, cucumbers, and onion from the brine, and discard the brine.
• 6. Return the watermelon, cucumbers, and onion to the bowl, and serve the salad immediately. (If desired, sprinkle the salad with a bit more of the poppy seeds just before serving.)
• 7. *Note: In regards to the green onion: I first cut the onions to 3-1/4 inches in length, and then discarded the remaining green part of the onion. I then cut the onion into thin slices.

WATERMELON-CUCUMBER SALAD

Steps:

• Toss 3 cups diced seedless watermelon, 1 1/2 cups diced cucumber, 1 bunch sliced scallions, 1/2 cup chopped cilantro, 1 seeded and minced jalapeno, the juice of 2 limes, 1 1/2 tablespoons olive oil and a pinch of salt. Serve on a bed of watercress and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper.

CUCUMBER WATERMELON SALAD

Steps:

• Combine cucumber, tomatoes, onion, and watermelon in a large bowl.
• Mix vinegar, olive oil, salt, sugar, oregano, basil, thyme, and pepper together in a separate, smaller bowl and pour over salad. Stir to coat well.
• Cover and refrigerate for 20 minutes. Serve chilled.

SMASHED CUCUMBER AND WATERMELON SALAD

Steps:

• Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
• Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
• Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
• When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
• Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

CUCUMBER AND WATERMELON SALAD

Steps:

• In a large bowl, toss cucumber and watermelon with lime juice, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Serve immediately.

WATERMELON FETA SALAD CUPS RECIPE BY TASTY

Steps:

• Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind.
• Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through.
• In a large bowl, combine the cucumber, feta, mint, olive oil, and salt.
• Spoon the cucumber mixture into the watermelon cubes.
• Garnish with more mint. Chill until serving.
• Enjoy!

SHRIMP, CUCUMBER, AND WATERMELON SALAD

Steps:

• Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
• Lightly dredge shrimp in blackened seasoning.
• Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
• Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.