Cucumber and Watermelon Salad with Hoisin-Lime Dressing
1 1/2 Lg. English Hothouse Cucumbers, cut into 1/2'' pieces (about 3 cups) 3 C. 1/2 '' cubes seeded watermelon 3 1/2 Tbsp. Fresh Lime Juice 3 Tbsp. Hoisin Sauce 1/4 C. chopped Fresh Cilantro 2 tbsp. Chopped Fresh Mint 1/3 C. coarsely Chopped lightly salted dry-roasted peanuts
Combine cucumbers and watermelon in medium bowl. Cover w/plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid. Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.