Grilled Watermelon Salad
Grilled Watermelon Salad
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 540
- Total: 2 hr 25 min
- Active: 25 min
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 540
- Total: 2 hr 25 min
- Active: 25 min
Ingredients
1 cup plain yogurt
Zest of 1 lime, plus juice of 1/2 lime
2 tablespoons agave syrup
1/2 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon chili powder
Kosher salt
2 slices watermelon rounds, 1-inch thick
Coconut spray
1 tablespoon chopped pistachios
1 tablespoon fresh mint, julienne
Directions
Special equipment:
cheesecloth- Place a strainer over a bowl, making sure there is enough space in bottom of bowl to contain dripping liquid. Line the strainer with a double layer of cheesecloth and pour the yogurt into the cheesecloth. Let the yogurt drain in the refrigerator for at least 1 to 2 hours.
- In a bowl, mix the strained yogurt with the lime zest, lime juice and agave. Set aside.
- In another bowl, mix together the paprika, sugar, chili powder and 1/4 teaspoon salt. Sprinkle the watermelon rounds on both sides with the spice rub.
- Heat a griddle pan over high heat and spray with coconut spray. Add the watermelon rounds and grill until the watermelon has softened and acquired grill marks, about 2 minutes per side.
- Remove the watermelon to a plate and drizzle with 1/2 cup of the lime yogurt. Sprinkle with the pistachios and mint. Slice into wedges and serve immediately.
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