With the abundance of zucchini came an abundance of cucumber from our CSA: cucumber and fennel soup, cucumber and avocado salad, salted cucumber sticks, cucumber water and finally, when there were just too many, pickled. But this simple recipe, pictured above, might just be the favored of all cucumber dishes.
D loved this dish so much that when we had watermelon for dessert the other night he asked what happened to the cucumber, accusing me of using up all his favorite foods when I went pickling. (Let’s just say he’ll bite his tongue when he tastes one of my pickles and wish I hadn’t left behind this one treasure for the watermelon!)
This salad goes great with fish or after the meal, cleansing the palate, or as a starter to a main. It’s vibrant color makes an artistic addition to most meals. I can see it at a BBQ too– being that unusually creative (yet so simple!) dish that little Sally made all by herself– why she’ll be a contender in the kitchen one day!
Red onions or avocado could be added to this. I could even see preserved lemons sprinkled over top. Or, make the salad with cantaloupe (and some prosciutto). Just be sure to keep it easy, fast and especially summer fresh.
Watermelon Cucumber Salad
Serving Size= 2. Active Time= 15 minutes.
1 small watermelon or 1/4 of a large watermelon.
1 large cucumber
2 tablespoons fresh dill
juice of 1/2 lemon
coarse sea salt (I used Black Lava Salt b/c the color contrast was desired)
1) Cut rind from watermelon and then cut into 1 inch cubes, place in a medium bowl.
2) Using a vegetable peeler, remove skin from cucumber and discard. Continue using the vegetable peeler to “shred” the cucumber pulp. This will create the “noodles” pictured above. Discard the core, add to bowl.
3) Chop dill and add to bowl along with lemon juice. Sprinkle with sea salt just before serving.