Watermelon and Cucumber Salad
My Daughter and I enjoyed this salad at Mama's @ Pier 39 in HB, CA, and we recreated it at home, improving upon the original!
My Daughter and I enjoyed this salad at Mama's @ Pier 39 in HB, CA, and we recreated it at home, improving upon the original!
- Carbohydrate 51.9189950023796 g
- Cholesterol 0 mg
- Fat 1.10412000000239 g
- Fiber 3.59565002821386 g
- Protein 4.588195 g
- Saturated Fat 0.159804750000478 g
- Serving Size 1 1 Serving (734g)
- Sodium 12.3037500000239 mg
- Sugar 48.3233449741657 g
- Trans Fat 0.346318749999952 g
- Calories 205 calories
Step-by-step
- on individual plates, distribute melon cubes, cucumber and add basil leaves for looks
- sprinkle top of mixture with lime juice and chile powder
- drizzle with powdered suger mixture and serve!
Selecting and Cutting Produce
Overchilling watermelons mutes their natural sweetness and damages cell walls, so store the fruit at room temperature until two hours before serving. Slice the English cucumber into uniform quarter-inch half-moons to match the density of the one-inch watermelon cubes. Sharp knives prevent bruising the watery flesh of both ingredients.
Balancing Sugar and Acid
Dissolving powdered sugar in warm tea water creates a syrup that coats the fruit evenly without leaving gritty sediment behind. Fresh lime juice provides the necessary acid to cut through the high sugar content of the melon. Whisk the citrus juice and chile powder separately before application to distribute the heat evenly.
Dietary Adaptations
Naturally gluten-free and plant-based, this dish requires no dairy or meat substitutes to satisfy various dietary frameworks. Adjust the sweetness level by reducing the sugar syrup ratio by half if the watermelon measures high on the refractometer scale. Standard kitchen scales ensure accurate measurements when scaling portions for larger gatherings.
