Nothing says summer like ice cold watermelon...it is the quintessential summer fruit! I have childhood memories of eating watermelon slices at the picnic table, picking around those black seeds, while my parents told me not to eat too close to the rind or I'd get a tummy ache! It was soooo hard to stop!
I still love watermelon. Chunks of watermelon in a fruit salad. Or slices at my own picnic table, although I am more likely to buy a seedless one these days. Or even Friendly's Wattamelon Roll! Have you ever had one? It is made of layers of watermelon and lemon sherbet and has chocolate chip seeds. My mom buys me one every year for my end-of-summer birthday. She has been known to travel miles to find one!
However, I have never had watermelon in a savory salad. Until last night, that is!
You may remember that my friend Jill had supplied me with several fabulous recipes for my Salad On Tuesday series last summer. Layered Caribbean Chicken Salad, Chicken BLT Salad, and the very popular Cheeseburger Salad were all recommended by Jill. So when she shared this Watermelon Cucumber Salad recipe with me, I was more than willing to give it a try. She told me that she served this to her nephew who was quite skeptical, but he ended coming back for seconds...and thirds!
As I was gathering ingredients and putting this salad together, I must confess that I wondered about the unusual combination of flavors. But I was won over and, like Jill's nephew, ate three servings...and I didn't feel a bit guilty, because the ingredients were all fresh and healthy and low fat. Win-win!
1/2 red onion
* Peanuts or toasted pine nuts can be substituted for cashews.
** Lemon juice may be substituted for lime juice.
Looking for a recipe from another week?
Week 1: Strawberry Shortcake
Week 2: Blackberry Pavlova
Week 3: Fire and Ice Salsa
Week 4: Raspberry Sauce
Week 6: Key Lime Pie
Week 7: Vickie's Frozen Fruit