Cucumber-Watermelon Salad

• 4 cups watermelon, seeded and cut into generous 1/2-inch cubes
• 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
• 3 1/2 tablespoons fresh lime juice
• 3 tablespoons hoisin sauce
• 2 teaspoons seeded and finely diced jalapeno, or to taste
• 1/2 teaspoon salt, plus more to taste
• 13 cup chopped flat-leaf parsley
• Black pepper
• 13 cup coarsely chopped lightly salted pistachios

1. Combine melon and cucumber in a colander set over a medium bowl.
2. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
3. Transfer melon and cucumber to serving bowl.
4. Whisk lime juice, hoisin sauce, jalapeno and salt in a small bowl and pour over cucumber and melon.
5. Add parsley and toss gently.
6. Add black pepper to taste and additional salt if needed.
7. Sprinkle the salad with pistachios.

watermelon, asian, lime juice, hoisin sauce, jalapeno, salt, flatleaf, black pepper, pistachios

Taken from cooking.nytimes.com/recipes/1013208 (may not work)