Smashed Cucumber and Watermelon Salad

foodnetwork.com

Cory Conolley

2 firm English cucumbers (about 28 ounces total)

Kosher salt

3 tablespoons neutral oil, such as vegetable, canola or grapeseed

1 large shallot, thinly sliced into rings (about ½ cup sliced)

2 limes, zested, plus 3 tablespoons lime juice

1 tablespoon Chinese black vinegar, such as Chinkiang vinegar

1 teaspoon grated ginger

1 teaspoon soy sauce

1 teaspoon sugar

1 ½ teaspoons toasted sesame seeds

1 red Thai chile or any small red chile, finely minced (See Cook’s Note)

½ small seedless watermelon, peeled and cut into ½-inch cubes (about 1 ½ pounds or 3 cups)

½ cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish

½ cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish

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