Recipe courtesy of Tia Mowry
Grilled Watermelon Salad
Total:
2 hr 25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

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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