The heat from the chilies and the acid from the lime are great counterpoints to the crisp and sweet watermelon and cucumber, making this salad ultra-refreshing.

INGREDIENTS

For 6

1/4 cup shallot, thinly sliced

2 tablespoons brown sugar

1 lime, juiced

1 clove garlic, minced

1/2 jalapeno, thinly sliced (optional for extra heat)

1 teaspoon kosher salt

1/2 to 1 teaspoon sriracha, depending on how spicy you like it

4 cups watermelon, chopped into 1 inch cubes

4 cups Japanese (or any thin skinned) cucumber, halved and sliced 1/2 inch thick

2 cups cherry tomatoes, halved

1/2 cup fresh cilantro leaves

DIRECTIONS

In a small bowl, combine the shallot, brown sugar, lime juice, jalapenos (if you want it quite hot), garlic, salt and sriracha, stirring to combine.

In a large bowl mix together the cucumber, watermelon, tomatoes, and cilantro.

Pour the dressing on top of the watermelon, and stir to combine. Serve alone or with your favorite summer entrée.