Fruit On Tuesday ~ Week 8 {Watermelon Cucumber Salad}

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!

Ingredients: 1/2 red onion 4 cups diced watermelon 1 cucumber, seeded and sliced handful of thinly sliced fresh basil 1/3 cup chopped cashews* 2 tablespoons olive oil juice of half a lime** salt and pepper, to taste Directions: Slice onion thinly; soak in cold water. Pat dry diced watermelon and cucumber slices; toss with basil. Drain onion and squeeze dry.  Add to salad along with cashews.   Mix olive oil and lime juice.  Season with salt and pepper.  Add to salad and mix gently.     * Peanuts or toasted pine nuts can be substituted for cashews. ** Lemon juice may be substituted for lime juice.

Are you an adventurous eater?  Are you willing to try foods in new and different ways?

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 5: Blueberry Cream Cheese Coffee Cake

Week 6: Key Lime Pie

Week 7: Vickie's Frozen Fruit