Grilled Watermelon And Mint Salad Recipes
MINT WATERMELON SALAD
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! -Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON SALAD WITH MINT DRESSING
A very fresh sweet and salty salad, perfect for a summer barbeque! Garnish with an extra sprinkling of feta cheese, and some small sprigs of mint.
Provided by laurenholly2008
Categories Salad Fruit Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine watermelon, olives, feta cheese, and red onion in a bowl.
- Combine lime juice, mint, salt, and pepper in a small bowl. Whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated. Chill until serving.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 33.1 g, Cholesterol 28 mg, Fat 38.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 9 g, Sodium 744.7 mg, Sugar 23.8 g
GRILLED WATERMELON AND FETA SALAD
I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat - if you serve it right after grilling the melon (it isn't a must) - and char. Throw the watermelon slices, with the rind, onto the grill after or before you've grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
- Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
- Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.
GRILLED WATERMELON AND TOMATO SALAD
Provided by Elaine Louie
Categories dinner, lunch, quick, salads and dressings
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
- Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
- Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
- Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams
HALLOUMI, WATERMELON & MINT SALAD
This fresh and light salad makes an ideal summer evening supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
- Drizzle with a little more oil if you like, and then serve with warm pittas.
Nutrition Facts : Calories 287 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.29 milligram of sodium
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- Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges.
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- Cook Watermelon: Cut watermelon into 1 inch (2.5 cm) thick slices and remove the rind. Brush each piece with 1 Tbsp 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.
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