Okay sometimes I have weird flashes of recipes out of left field … and there simply is no other way to describe the origin of this one. Some combination of watermelon season & spotting Fly by Jing’s Sichuan Chili Crisp in the grocery fused in my mind, demanding to become a weird salad. It felt like it needed a few more things to balance out the sweet juiciness of the watermelon with the numb-spicy chili oil— and fresh herbs (thanks cilantro & green onion!), lemon cucumber, lime juice, and crispy straight-from-the-oven coconut flakes were up to the task. I cannot explain this one, but I really love it and hope all my friends invite me to dinner while watermelon are still in season so I can grace them with its presence!
Also, yes, we did just gloss over the whole “lemon cucumber” ingredient. No, I was not forgetting a comma. This is another reason why I am an avid farmer’s market fan – I found these searching for a serpent cucumber (which I did not find). They look like a lemon but taste just like a cucumber. Go figure! Actually, go buy them while they’re in season!
Ingredients:
(Serves 2-4 as an appetizer)
- 1/2 small watermelon, cut in smallish triangles, skin removed
- 1 lemon cucumber or 1/2 English cucumber
- 1-2 tsp chili crisp oil, depending on spice tolerance (I used Fly by Jing’s Sichuan Chili Crisp)
- 1/3 cup unsweetened coconut chips
- 1/2 lime, juiced
- 1 tbs green onion, thinly sliced
- 1 tbs cilantro, chopped
- Salt and pepper
Directions:
(Total Time: 20 minutes)
- Pre-heat oven to 350. Pour coconut shavings on a baking pan, and cook for 2-3 minutes till golden brown. Transfer to a small plate to cool.
- Cut watermelon half into 1/2 inch slices, then away from skin. Cut each slice into bite-sized triangles (or whatever shape your heart desires). Arrange on serving plate.
- Cut cucumber in thin quarter moons and layer atop watermelon
- Juice your lime (I can’t live without OXO’s Good Grip Little Salad Shaker) then drizzle on top. Follow with cilantro, chili oil, coconut flakes, green onion, pepper and sea salt.
- I prefer to serve fresh so the coconut flakes stay crispy and watermelon and cucumber are cold!
What am I pairing this with? While I fully support you eating this on your own (and may or may not have eaten half the platter with a knife and fork after filming), this is an awesome appetizer or side. I’d recommend one of two routes:
- Option #1: Go mellow and let the kick of flavor this dish has shine on its own! Pair this with a mellow white fish and steamed rice.
- Option #2: Go bold and pair with flavors that can hold its own against our spicy watermelon. Specifically, I’d grill (or grill pan) some chicken thighs and make a big green salad!
What can I learn while I make this? A bit more about that weird lemon cucumber thing I mentioned. Lemon cucumbers are both perfectly named and a misnomer. Have I confused you further? They get their name from being a similar size, shape, and apparently to a lemon (thus the perfectly named). However, here’s where the misnomer comes in: they in no way have a lemony taste. They taste quite similar to your average green cucumber.
What if I want to make something with watermelon but not this recipe? Don’t worry– I won’t be offended! Check out these other ideas below:
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