Watermelon Salad With Lime Vinaigrette Recipes

WATERMELON SALAD WITH WATERMELON VINAIGRETTE RECIPE

Steps:

• For the Watermelon Salad
• Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.
• Serve with Watermelon Vinaigrette or another sweet and tangy dressing.
• For the Watermelon Vinaigrette
• Add watermelon pieces to the container of a blender. Blend until pureed. Then, add honey, apple cider vinegar, and mustard to container. Blend on low speed until well-combined. With the lid of the blender container removed, slowly add olive oil while the blender is on low speed. Return the lid to the blender and increase the speed to medium to completely blend. Remove from blender and pour into a container for serving.

WATERMELON LIME SALAD

Steps:

• In a small bowl, combine olive oil, lime juice and a pinch of salt. Set aside
• Add the watermelon chunks to a large bowl and combine with onion, pistachios and lime vinaigrette. Top with flaky sea salt.

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.

WATERMELON SALAD WITH LIME VINAIGRETTE

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE

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.

WATERMELON SALAD WITH SERRANO VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
• Prepare watermelon and pickled rind:
• Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
• Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
• Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
• Make salad:
• Toss arugula with just enough vinaigrette to coat and salt to taste.
• Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
• Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.