Grilled Watermelon Salad With Lime Mango Dressing And Cornbread Croutons Food

WATERMELON MANGO SALAD WITH COCONUT LIME CREAM DRESSING

Steps:

• Toss together the fruit, 1 tablespoon of lime juice, 1 teaspoon of finely grated lime zest and 1/2 teaspoon of sugar.
• Chill covered for about 20 minutes. I stirred it up real good at the 10 minute point.
• While it's chilling, using a mixer blend together the coconut milk, 1 tablespoon of lime juice and the powdered sugar. Mix for 1-2 minutes or until thoroughly combined and mixed.
• Dish the fruit out onto a plate to serve, and cover in the Coconut-Lime Cream Sauce.

GRILLED WATERMELON, FETA, AND BASIL SALAD

Steps:

• Cut the watermelon into 1 inch thick slabs and lightly brush them with olive oil. Place the slabs of watermelon cut side down onto a heated grill and grill for about 2-3 minutes per side or until marked and warm.
• Remove from the grill and cut off the rind, then cut into 1 inch cubes. Toss the grilled watermelon with the basil, salt, pepper, and lime juice. Stir in the cubed feta being careful not to break it up.
• Drizzle the salad with the balsamic reduction before serving. Salad is best made and eaten the day it is served.

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS

Steps:

• For the dressing:
• Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
• For the salad:
• Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
• Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
• Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS

Steps:

• Heat a grill pan to medium-high heat. Brush the grill pan with oil or drizzle the watermelon slices with just enough oil to thinly coat. Season the watermelon slices with salt and place them on the hot grill.
• Grill each side of the watermelon slices until charred, about 2 minutes. Transfer to a plate.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Toss the pumpkin seeds with the cayenne, sugar and 2 teaspoons oil and place on one prepared baking sheet. Roast until golden, 6 to 10 minutes.
• Toss or brush the cornbread cubes with the melted butter and place in a single layer on the second prepared baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
• Put the mango, lime juice, sake, vinegar, chile and salt in a blender or food processor. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified.

GRILLED WATERMELON SALAD

Steps:

• To grill the watermelon: Preheat the grill to medium high heat. Cut the watermelon into wedges, leaving the rind on. Brush the watermelon on both sides with half of the olive oil. Cook for about 3 minutes per side until grill marks form and there is some light char. Remove from grill and let cool. Then chop.
• Add the red onion to a small bowl. Cover with 1 tbsp lime juice and cold water. Let rest for 10 minutes. This will remove some of the bite from the red onion. Drain and dry.
• Whisk together 2 tbsp of lime juice, 2 tbsp honey, 1 tbsp of olive oil, pepper, and salt to create the dressing.
• Gently combine the grilled watermelon, red onion, mint, basil, feta cheese, and dressing. Serve immediately.

GRILLED WATERMELON SALAD

Steps:

• Balsamic Dressing: Whisk together the vinegar, sugar, mustard, salt and pepper.
• Whisk in olive oil in a thin, steady stream until dressing is emulsified.
• Salad:Preheat oven to 350 degrees and line a sheet pan with parchment paper.
• Lay the prosciutto slices in a single layer on the prepared sheet pan and bake for about 15 mins or until crispy, but not burned. Cool and crumble.
• Turn your grill onto high heat.
• Cut the watermelon into 1 inch slices and remove rinds. Brush the watermelon with the olive oil and season with salt and pepper.
• Grill until charred grill marks show on one side, about 3 mins. Flip over and grill an additional 3 mins or until charred marks show.
• Cut watermelon into chunks.
• Toss arugula, basil and scallions with a small amount of dressing and spread onto a large platter. Scatter watermelon over the greens and sprinkle with shaved parmesan and crispy prosciutto crumbles.
• Drizzle with dressing to taste.

WATERMELON MANGO SALAD

Steps:

• Combine watermelon and mango cubes in a serving bowl.
• In a separate small bowl, whisk together lime juice, honey, and salt.
• Drizzle lime honey mixture over fruit cubes and gently toss to coat.
• Sprinkle with chopped mint and serve.

WATERMELON CUCUMBER SALAD WITH HONEY LIME DRESSING

Steps:

• Combine the watermelon, cucumber, blueberries, onion and queso fresco in a shallow serving dish.
• In a small prep bowl combine the honey, lime zest and lime juice -- mix until well combined. Drizzle over the salad and toss to coat.
• Sprinkle the Piment D'Esplette over the salad to your tastes. Piment can be very spicy so check your tolerance before adding too much.

MANGO AND WATERMELON SALAD

Steps:

• In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.
• In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.
• Drizzle dressing over the mango mixture and toss with cilantro and watercress.
• Remove watercress and pair with grilled chicken or fish.

GRILLED WATERMELON SALAD

Steps:

• Cook Watermelon: Cut watermelon into 1 inch (2 ½ cm) thick slices and remove the rind. Brush watermelon with 1 Tbsp of the olive oil. In a grill pan, saute pan, or on the grill, cook watermelon at medium/high heat until char lines develop and watermelon lightly browns, about 3 minutes each side. Remove from heat and chop into large chunks.
• Assemble: In large bowl, gently combine watermelon, arugula, feta, red onion, mint, and basil. Whisk together remaining 1 Tbsp olive oil, balsamic (more to taste), mustard, salt, and pepper. Gently combine with the rest of the salad. Serve warm or chilled.

GRILLED WATERMELON AND AVOCADO SALAD WITH LIME & FETA | GLUTEN FREE BBQ SIDES

Steps:

• Preheat the grill to medium high heat and lightly grease to prevent sticking.
• Add the watermelon, avocados and onions in batches, flipping once you see deep grill marks on each side. Remove from the grill and allow to cool to room temperature.
• Once cool, dice the watermelon and avocado and add to a bowl along with the onions. Season with a pinch each of salt and pepper.
• Meanwhile, mix together the Dijon, honey, and lime juice. Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste. Pour the dressing over the watermelon and avocado and very gently toss.
• When ready to serve, garnish the salad with feta cheese, mint and chili peppers. Enjoy at room temperature.

WATERMELON SALAD WITH QUESO FRESCO, LIME, AND CILANTRO

Steps:

• Mix the watermelon with the lime juice, half the zest, 2 tablespoons of the olive oil, 2 tablespoons of the cilantro, and half the queso fresco. Transfer onto platter.
• Add the rest of the lime zest, cilantro, and queso fresco on top of the salad. Drizzle with remaining 2 tablespoons of olive oil.
• Top with salt and pepper to taste just before serving.

GRILLED HALLOUMI SALAD

Steps:

• Whisk vinegar, lemon juice, za'atar, salt, pepper, and garlic in a large bowl. Whisk in 4 tablespoons oil.
• Heat a cast-iron skillet over high. Add remaining 1 tablespoon oil and swirl to coat. Working in batches, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.
• Add romaine, chickpeas, cucumber, onion, and olives to dressing and toss to combine. Divide among plates and top with cheese.

WATERMELON SALAD WITH TANGY LIME DRESSING

Steps:

• Whisk lime juice, honey, mint, and oil together until honey is dissolved.
• Combine the melons and onion in a large bowl.
• Toss melon mixture with lime dressing to coat.
• Garnish with salt and pepper to taste.

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING

Steps:

• PreparationFor the dressing: Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.) For the salad: Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill. Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt. Remove the rind and dice the grilled watermelon into large cubes. Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden. Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden. Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese. NoteUse stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to. From Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day © 2018 by JJ Johnson and Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan. Buy the full book from Amazon.