Watermelon and cucumber salad

I kind of picked some weird recipes to use up the diverse box of fruits and vegetables we got this week. And on this one, we were just “eh.” I think I’d prefer a different mix of seasonings, as the watermelon and cucumber work well together on their own but this dish just seemed to have too much going on. We served it alongside a very good steak prepared by my husband and jazzed up with a Penzey’s grill blend.

Cucumber and Watermelon Salad with Hoisin-Lime Dressing, recipe here

1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
3 cups 1/2-inch cubes seeded watermelon
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted dry-roasted peanuts

Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.