Adapted from Eat Your Vegetables by Arthur Potts Dawson
Cucumber, Watermelon and Mango Salad
1 large seedless cucumber (14 ounces), peeled and cut into 1/4-inch chunks
2/3 small watermelon (14 ounces), peeled and cut into 1/4-inch chunks
1 to 1-1/2 mangoes (14 ounces), peeled and cut in 1/4-inch chunks
3 tablespoons mint, roughly chopped, plus extra leaves for garnish
2 medium serrano peppers, thinly sliced into rings
1 tablespoon fish sauce
1 tablespoon mirin
5 tablespoons neutral oil, such as canola or grapeseed
Flaky sea salt
This is a sturdier salad than most, so while it's at its peak perfection shortly after assembly, it's still quite tasty the next day, and makes a great brown-bag lunch. The cubed fruits lose a bit of their crisp edge, but the flavors also marry in a pleasing manner. Like your salad dressing on the sharper side? Add a spritz of freshly squeezed lime juice to the mix.
- In the bottom of a large mixing bowl, combine 3 tablespoons mint, sliced serrano peppers, fish sauce, mirin and oil. Gently whisk with a fork.
- Add the roughly cubed cucumber, watermelon, and mango; toss gently with your hands to coat with the dressing. Add salt to taste (it may not need it, as fish sauce is very salty). Garnish with additional chopped mint leaves.