Best 2 Grilled Watermelon Salad With Lime Mango Dressing Recipes

**Grilled Watermelon Salad with Lime-Mango Dressing: A Refreshing Summer Delight**

Indulge in a unique and refreshing culinary experience with this grilled watermelon salad, a perfect blend of sweet, savory, and tangy flavors. Grilled watermelon slices, charred to perfection, take center stage, complemented by a zesty lime-mango dressing that tantalizes your taste buds. Crisp cucumbers, peppery arugula, and crumbled feta cheese add texture and balance to this vibrant salad. Prepared with fresh, seasonal ingredients, this dish not only delights the palate but also provides a healthy and nutritious meal option. Whether you're hosting a summer barbecue or simply seeking a light and flavorful lunch, this grilled watermelon salad is sure to impress.

The article features additional recipes to elevate your culinary skills and satisfy your taste buds:

- **Grilled Watermelon Skewers with Feta and Mint**: Savor the sweet and smoky flavors of grilled watermelon chunks paired with tangy feta cheese and refreshing mint leaves. Skewered and grilled to perfection, these appetizers or side dishes are a delightful treat for any occasion.

- **Watermelon Gazpacho**: Transform ripe watermelon into a chilled and refreshing soup with this unique twist on the classic gazpacho recipe. Bursting with the flavors of watermelon, cucumber, tomato, and red onion, this gazpacho is a perfect way to cool down on a hot summer day.

- **Watermelon Sorbet**: Indulge in a sweet and icy delight with this homemade watermelon sorbet. Made with fresh watermelon, sugar, and lime juice, this frozen treat is a guilt-free indulgence that's perfect for satisfying your sweet cravings.

- **Watermelon Agua Fresca**: Quench your thirst with this vibrant and flavorful Mexican drink made with watermelon, lime, and mint. Simple to prepare and naturally refreshing, this agua fresca is an ideal beverage for any gathering or as a healthy alternative to sugary drinks.

Each of these recipes offers a unique way to enjoy the deliciousness of watermelon, showcasing its versatility and adaptability. Whether you're looking for a light and refreshing salad, a savory appetizer, a chilled soup, a frozen dessert, or a thirst-quenching drink, this article has something for every palate and occasion.

Let's cook with our recipes!

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

Grilled

Few things say Harlem in the summertime like fresh watermelon. In 1935, when African-American business-man George Jones opened his classic movie theater, the Harlem, he didn't just serve the usual fare of soft drinks, candy, and popcorn. In between his home (which was next door) and the theater, he opened what he called a "Watermelon Garden" with picnic tables and umbrellas where patrons could gather and socialize before and after the films. If you've never grilled watermelon in the summertime, then you're in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won't be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn't fall apart while you're turning it on the grill. Use some stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to.

Provided by JJ Johnson

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 21

Ingredients

3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs
Olive oil
Kosher salt
1/2 cup hulled pumpkin seeds
1/4 teaspoon ground cayenne
1 teaspoon sugar
4 cups 1-inch cubes cornbread
2 tablespoons salted or unsalted butter, melted
8 fresh shiso leaves, shredded (or Thai basil or mint)
1/2 cup dates, pitted and halved or chopped
1 serrano chile, sliced into rings
1/4 cup Lime Mango Dressing, recipe follows
Freshly ground black pepper
1/2 cup ricotta or mascarpone
1/2 cup coarsely chopped ripe mango
1/4 cup fresh lime juice
1/4 cup dry sake
2 tablespoons champagne vinegar
1 teaspoon minced seeded bird's-eye chile
1/2 teaspoon kosher salt
1/4 cup canola oil

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

Grilled Watermelon Salad image

Provided by Claire Robinson

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper

Steps:

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Tips:

Choose a ripe, juicy watermelon for the best results.
Use a grill pan or outdoor grill to get the best flavor.
Don't overcook the watermelon; it should be slightly charred on the outside but still tender and juicy on the inside.
Let the watermelon cool slightly before slicing and serving.
For a more flavorful salad, add some crumbled feta cheese or goat cheese.
If you don't have any lime juice, you can substitute lemon juice.
This salad is also great served with grilled chicken or fish.

Conclusion:

This grilled watermelon salad is a refreshing and flavorful summer dish that is perfect for any occasion. The sweet watermelon is perfectly complemented by the tangy lime-mango dressing, and the grilled flavor adds a touch of smokiness. This salad is sure to be a hit at your next party or potluck.