Recipe courtesy of Tia Mowry

Grilled Watermelon Salad

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  • Level: Intermediate
  • Total: 2 hr 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

Special equipment:
cheesecloth
  1. 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.
  2. In a bowl, mix the strained yogurt with the lime zest, lime juice and agave. Set aside.
  3. 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.
  4. 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.
  5. 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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