QUICK-PICKLED CUCUMBER SALAD WITH WATERMELON AND BLUEBERRIES

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Quick-Pickled Cucumber Salad with Watermelon and Blueberries image

This super-refreshing salad takes inspiration from the flavors of a bread and butter pickle. Toss sweet and crunchy cucumbers, watermelon and blueberries in the pickle-flavored dressing and let the flavors mingle as the salad chills-the longer, the better.

Provided by Gabriela Rodiles

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups sliced Persian cucumbers (about 1 pound, 4 to 5 Persian cucumbers, cut into 1/2-inch half-moons)
2 cups cubed seedless watermelon (3/4-inch cubes) (about 10 ounces)
1 pint blueberries (6 ounces)
3 tablespoons olive oil
2 tablespoons chopped fresh dill, plus extra fronds for garnish
2 tablespoons honey
2 tablespoons relish
2 tablespoons vinegar
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

  • Put the cucumber, watermelon and blueberries in a medium bowl.
  • Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
  • Garnish with dill fronds before serving.

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