Best 4 Grilled Watermelon Salad With Lime Mango Dressing And Cornbread Croutons Recipes
Indulge in a refreshing and unique culinary experience with our grilled watermelon salad, a vibrant and flavorful dish that combines the sweetness of watermelon with the tang of a zesty lime-mango dressing. This salad is a perfect harmony of flavors and textures, featuring grilled watermelon slices, crisp cornbread croutons, crumbled feta cheese, and a sprinkle of fresh herbs. The accompanying lime-mango dressing adds a burst of citrusy sweetness, while the cornbread croutons provide a delightful crunch. Alongside the salad recipe, we also present a simple guide to making homemade cornbread croutons, ensuring you have everything you need to create this delicious and unforgettable dish.
Grilled Watermelon Salad with Lime-Mango Dressing and Cornbread Croutons:
- Grilled Watermelon Slices: Savor the smoky and caramelized flavors of grilled watermelon, as the heat enhances its natural sweetness.
- Lime-Mango Dressing: Experience a vibrant and tangy dressing made from fresh lime juice, ripe mango, and a touch of honey.
- Cornbread Croutons: Delight in the crunch of homemade cornbread croutons, adding a savory and textural element to the salad.
- Feta Cheese and Herbs: Crumbled feta cheese adds a salty and tangy touch, while fresh herbs like mint and cilantro bring a refreshing aroma and flavor.
This grilled watermelon salad is a perfect appetizer, side dish, or light main course, suitable for summer gatherings, picnics, and potlucks. Its vibrant colors and refreshing flavors are sure to impress your guests. With easy-to-follow instructions and detailed recipe steps, this dish is accessible to home cooks of all skill levels. So, gather your ingredients, fire up your grill, and embark on a culinary adventure with our grilled watermelon salad and homemade cornbread croutons.
GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
- For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
- Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
- Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.
MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE
This is one of those salads that the longer it sits, the better it gets. The heat from the chipotle chili powder is tamed by the juicy watermelon, sweet mango and crisp cucumber.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
- For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
- Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.
GRILLED WATERMELON SALAD
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.
GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
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
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.
Tips:
- Choose a ripe and flavorful watermelon for the best results.
- Use a grill pan or a grill basket to prevent the watermelon from falling through the grates.
- Grill the watermelon until it is slightly charred and tender, but not mushy.
- Make sure the cornbread croutons are crispy before adding them to the salad.
- Use fresh lime juice and mango for the dressing for the best flavor.
- Serve the salad immediately after assembling so that the croutons don't get soggy.
Conclusion:
Grilled watermelon salad with lime-mango dressing and cornbread croutons is a delicious and refreshing summer salad that is perfect for any occasion. The smoky flavor of the grilled watermelon pairs perfectly with the sweet and tangy dressing, and the cornbread croutons add a crunchy texture. This salad is sure to be a hit at your next potluck or barbecue.
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