Posted on by Paula Gallagher
Next time you fire up the grill, consider throwing on some watermelon. Grilling the watermelon really gives it a unique flavor and even texture. Watermelon is in peak season in the U.S. from May to August, so now is a great time to pick up this juicy treat.
Watermelon is packed with some of the most important antioxidants in nature. It's an excellent source of vitamin C and a very good source of vitamin A, as beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage and have been linked to cancer, high cholesterol and diabetes. This grilled watermelon salad is extremely easy and makes a really nice, light meal.
Grilled Watermelon Salad
- 1/2 of a medium watermelon or a whole mini watermelon
- 2 tsp grapeseed oil
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 red onion, sliced into rounds (do not separate the rounds into rings yet)
- 1 cucumber
- 4 cups tender greens of your choice
- 2 oz feta cheese, crumbled
- 2 Tbsp balsamic vinegar
- 1/4 cup roughly chopped unsalted pistachios
- Sliced fresh mint leaves to garnish
Slice watermelon into 1 inch thick circles, and then cut the circles into 4 triangles. Remove the rind. Lightly coat watermelon slices with 1 tsp oil and season with chili powder and salt. Brush the rest of the oil on the onion rounds and insert a toothpick through the side, to keep the rings together. Preheat the grill to medium and grill each side of the watermelon for about 2 minutes, or until grill marks appear. Grill onions until tender, about 3 minutes per side. Separate grilled onion into individual rings and slice watermelon slabs in half.
Use a vegetable peeler or mandoline to slice the cucumber into long, thin strips. Assemble the salad by placing the greens on serving plates and topping with cucumber ribbons, onion rings, watermelon squares (2 per salad), and feta. Drizzle on some balsamic vinegar, and sprinkle pistachios and mint over top.
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