A happy summer to you, reader!
If you're like me, you're probably scrambling a bit these days trying to figure out lunch and/or side dish/snack ideas for your child during the summer months. My five-year-old keeps me on my toes, but I must admit, the extreme heat as of late here in the Hudson Valley drains me of any desire to cook.
So, what now?
Enter the Cucumber-Watermelon Salad.
Guess what? Cucumbers are in season right now in the Hudson Valley and watermelons will be very shortly! Both are inexpensive options for nutritious summer (and all year round, really) eating.
Not only is the CW salad easy to prepare, it's cold and refreshing and chances are your kid will eat it. Cucumber and watermelon are both excellent sources of potassium. Which is important because you're trying to raise the next American Ninja Warrior, right? All kidding aside, potassium plays a pivotal role in skeletal and muscle function. And you might be interested to know that cucumber peel is a decent source of dietary fiber, and we all could use more fiber in our lives.
Interested in a recipe? Of course you are. There are quite a few out there, but if you're looking for the Ancient Chinese secret, look no further:
http://cooking.nytimes.com/recipes/1013208-cucumber-watermelon-salad
If your kid is an adventurous eater, prepare as is. Otherwise, I'd leave out the hoisin and jalepeño. If you omit these ingredients, try adding a small red onion and maybe even some fresh mint. And if you're looking for the sweetness the hoisin provides, an alternative might be a sweet and sour sauce -- low sugar, of course.
Let us know what works for you!
Andrew Scrivani for The New York Times