Best 4 Grilled Watermelon Salad With Lime Mango Dressing And Cornbread Croutons Recipes
Grilled watermelon salad is a refreshing and flavorful summer dish. The sweetness of the watermelon pairs perfectly with the tangy lime mango dressing and the crunch of the cornbread croutons. The lime mango dressing adds a bright and citrusy flavor to the salad, while the cornbread croutons add a touch of sweetness and texture. This grilled watermelon salad is sure to be a hit at your next summer party or picnic.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Provided by JJ Johnson
Categories Summer Salad Backyard BBQ Watermelon Cornmeal Chile Pepper Date Ricotta Mango Juneteenth
Yield 6-8 servings
Number Of Ingredients 22
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.
MANGO AND WATERMELON SALAD
Source: Chef Allen Susser
Provided by Travis Williams
Categories Chef Creation Salad Snack
Number Of Ingredients 12
Steps:
- In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.
- In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.
- Drizzle dressing over the mango mixture and toss with cilantro and watercress.
- Remove watercress and pair with grilled chicken or fish.
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.
GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- PreparationFor 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. NoteUse stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to. From Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day © 2018 by JJ Johnson and Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan. Buy the full book from Amazon.
Tips:
- Choose a ripe, juicy watermelon for the best flavor.
- Grill the watermelon slices over medium-high heat until they are slightly charred and caramelized.
- Make sure the cornbread croutons are crispy before adding them to the salad.
- Use fresh limes and mangos for the dressing to get the best flavor.
- Adjust the amount of chili powder and cumin in the dressing to your taste.
Conclusion:
This grilled watermelon salad is a refreshing and flavorful dish that is perfect for a summer party or potluck. The grilled watermelon slices are slightly charred and caramelized, which gives them a delicious smoky flavor. The cornbread croutons add a crispy texture to the salad, and the lime-mango dressing is tangy and sweet. This salad is sure to be a hit with your guests!
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