Best Sweet And Spicy Melon Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE



Grilled Watermelon Salad with Sweet and Spicy Vinaigrette image

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup plus 2 tablespoons olive oil
1/4 cup honey
1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime
1/4 cup minced shallots (from 1 large)
3 tablespoons hot sauce, preferably Texas Pete
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons brown sugar
1 small seedless watermelon
One 5- to 6-ounce box baby arugula
1 cup sliced strawberries
1/2 cup blueberries
4 ounces premium-quality blue cheese
1/4 cup chopped fresh parsley
1/4 cup sliced scallions

Steps:

  • For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
  • For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
  • Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
  • Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

SPICY LIME MELON SALAD



Spicy Lime Melon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/2 cup cilantro, 1/2 small seeded serrano chile, the juice of 2 limes, 1/4 cup olive oil and a pinch of kosher salt. Toss with 4 cups cubed assorted melons, one 15-ounce can hearts of palm (drained, rinsed and sliced 1/2 inch thick) and 2 sliced scallions; season with salt and pepper.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cantaloupe, halved lengthwise, seeded and cut into half-moons, rinds removed
1/2 small seedless watermelon, cut into wedges, rinds removed
4 dried pequin chiles
1/4 teaspoon flaky sea salt
1 cup baby arugula
2 teaspoons extra-virgin olive oil
1 teaspoon lime juice

Steps:

  • Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

SOUTH AFRICAN SPICY MELON SALAD



South African Spicy Melon Salad image

Spiced with Harissa, serrano chilies,black olives and cumin topped with feta cheese and almonds. A delightful warm weather salad. This is a recipe I put together for ZWT-7, Africa.

Provided by BakinBaby

Categories     Melons

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon harissa (or other hot sauce)
1/2 teaspoon serrano chili (seeded, chopped fine)
1/2 teaspoon cumin (kamoun)
1/2 teaspoon paprika (tahmira)
salt & freshly ground black pepper
3 -4 cups watermelon (rine removed, chunked,chilled)
1/2 red onion (sliced thin)
2 tablespoons parsley (fresh-chopped)
2 tablespoons mint (fresh- chopped)
1/4 cup black olives (Moroccan olives, pitted-or other oil cured black olives, coarsely chopped)
2 ounces feta cheese (crumbled about 1/2 c.)
3 tablespoons almonds (slivered-optional)

Steps:

  • In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
  • Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
  • Top with almonds if desired.

Related Topics