Watermelon Salad



Fresh, crisp and juicy — the unusual combination of watermelon and cucumber presents a wonderful choice for a summertime salad. Just dissolve the sugar into the seasoned rice vinegar to balance out the acidity. Dice a large cucumber and a slice of watermelon and toss with some chopped cilantro. Add the dressing and let the flavors blend in the refrigerator for a few hour. And there you have it. I used the cashews that I had on hand as a substitute for the dry-roasted peanuts. They have a lower fat content than most nuts . . . most of that monounsaturated fat. We had this along with grilled steak, but my guys think it would be perfect for a cold, fresh summer lunch.



  • 2 tablespoons seasoned rice vinegar
  • 2 1/2 teaspoons sugar
  • 2 cups diced seeded watermelon
  • 2 cups diced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup unsalted dry-roasted peanuts, toasted and coarsely chopped


  1. Stir vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine.
  2. Just before serving, sprinkle with peanuts.


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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