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    • Jeff Potato

      Minty Fruit Salad Recipe - NYT Cooking

    • NYT Food

      Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch. (Photo: Andrew Scrivani for The New York Times)

    • Sheila Duran

      Cucumber Watermelon Salad --- I would change a few things (such as leaving out the hoisin sauce and reducing the amount of jalapeno) but I like the general idea. I might also add just a touch of honey or agave.

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