Recipe courtesy of Min Kwon, M.S., R.D.

Grilled Watermelon and Mint Salad

Name: Grilled Watermelon and Mint Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3 to 4 servings
Ingredients: Ten 1-inch-thick watermelon spears; Olive oil, for brushing; 1 cup fresh blueberries; 2 tablespoons coarsely chopped fresh mint or basil; 1 tablespoon balsamic vinegar; 2 ounces crumbled feta

0 Reviews

Level: Easy
Yield: 3 to 4 servings
Nutritional Analysis

Per Serving

Calories

127 calorie

Total Fat

4 grams

Saturated Fat

3 grams

Sodium

177 milligrams

Carbohydrates

21 grams

Dietary Fiber

2 grams

Protein

4 grams

Total: 20 min
Prep: 10 min
Cook: 10 min

Even sweeter and juicer than fresh, grilled watermelon plays well with sweet and sour blueberries and salty feta cheese and mint ties together all of the flavors. Serve the salad right away otherwise the salt from the feta will draw out too much water from the fruits and turn the salad into a less-than-appetizing soup.

Ingredients

Ten 1-inch-thick watermelon spears

Olive oil, for brushing

1 cup fresh blueberries

2 tablespoons coarsely chopped fresh mint or basil

1 tablespoon balsamic vinegar

2 ounces crumbled feta

Directions

Preheat the grill or grill pan to very high heat. Brush the watermelon slices with olive oil. Grill for 2 to 3 minutes per side. Cool slightly and cut into 1-inch cubes (makes about 3 cups). Add to a serving bowl with the blueberries, mint, vinegar and feta. Toss to combine. Serve chilled.

Cook’s Note

If cooking on a grill, leave the rind on the watermelon slices, as it will be easier to maneuver with tongs.

Recipe courtesy of Min Kwon

Grilled Watermelon and Mint Salad

Ingredients

Directions

Cook’s Note

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