Persian Cucumber Watermelon Salad from Pig Beach NYC
Servings Prep Time
6people 5minutes
Servings Prep Time
6people 5minutes
  1. DICE the Persian cucumbers and watermelon into large bite-sized pieces. Place in a large serving bowl.
  2. COMBINE olive oil, fresh lime juice, chopped mint, salt and pepper in a small bowl. Whisk until well combined.
  3. POUR the vinaigrette over the Persian cucumbers and watermelon.
  4. TOSS the salad.
  5. GARNISH with a sprinkle of rib rub and torn mint leaves.
Recipe Notes

Recipe photo by Taylor Donohue