Watermelonsaladwithlimedressing Recipes

WATERMELON SALAD WITH LIME DRESSING

Steps:

• Zest lime, then cut off and discard outer white membrane. Chop remaining lime into small pieces, reserving juices.
• Combine lime zest and pieces with their juices, sugar, and 1/4 cup water in a small saucepan. Cook over high heat until boiling. Let cool slightly. Pour lime dressing over watermelon in a bowl and mix to combine.
• Note: Nutritional analysis is per 1 1/2-cup serving.

WATERMELON LEMONADE

Steps:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

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 LIMEADE

Steps:

• Freeze 2 cups cubed watermelon until solid. Meanwhile, bring 3/4 cup each sugar and water to a boil, stirring to dissolve the sugar. Transfer to a pitcher and refrigerate until cold. Puree 4 more cups cubed watermelon in a blender; strain into the pitcher. Stir in 1 cup lime juice (from about 9 limes) and 2 cups cold seltzer. Add the frozen watermelon and some lime slices.

MINT WATERMELON SALAD

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.

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.

WATERMELON LIMEADE

Steps:

• Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
• Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
• Serve over ice in tumblers, with lime slices for garnish.