Best Watermelon Mango Salad Recipes

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS

Steps:

• For the dressing:
• Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
• For the salad:
• Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
• Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
• Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

WATERMELON MANGO SALAD

Steps:

• Combine watermelon and mango cubes in a serving bowl.
• In a separate small bowl, whisk together lime juice, honey, and salt.
• Drizzle lime honey mixture over fruit cubes and gently toss to coat.
• Sprinkle with chopped mint and serve.

WATERMELON SALAD WITH SPINACH AND MANGO RECIPE BY TASTY

Steps:

• Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
• Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
• In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
• While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
• Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
• Toss the salad until well-combined, then divide between serving bowls.
• Enjoy!

GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS

Steps:

• Heat a grill pan to medium-high heat. Brush the grill pan with oil or drizzle the watermelon slices with just enough oil to thinly coat. Season the watermelon slices with salt and place them on the hot grill.
• Grill each side of the watermelon slices until charred, about 2 minutes. Transfer to a plate.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Toss the pumpkin seeds with the cayenne, sugar and 2 teaspoons oil and place on one prepared baking sheet. Roast until golden, 6 to 10 minutes.
• Toss or brush the cornbread cubes with the melted butter and place in a single layer on the second prepared baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
• Put the mango, lime juice, sake, vinegar, chile and salt in a blender or food processor. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified.

WATERMELON MANGO SALAD

Steps:

• Trim the rind of the watermelon.
• Discard the seeds and cut it into 1-inch pieces.
• Place in a large bowl.
• Peel the mangoes and remove the pits.
• Cut into 1-inch pieces and add to watermelon.
• Toss with lime juice, zest, and sugar.
• Chill at least 20 minutes, tossing occasionally.

LOBSTER, MANGO AND CORN SALAD IN WATERMELON AND GRAPEFRUIT VINAIGRETTE

Steps:

• 1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool and remove the meat from the shells. 2. Chop the tail and joint meat into 1/2 inch pieces and reserve the whole claw meat for garnish. 3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min. Let cool and cut the kernels from the cob. 4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium mixing bowl and season with salt and pepper. 5. To make the dressing, puree the watermelon, grapefruit juice, vinegar and Dijon mustard in a food processor or blender for 1 minute. With the motor running, slowly add canola oil. 6. Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over shredded iceberg lettuce on individual plates and garnish with a lobster claw and whole cilantro leaves.

MINTY WATERMELON, CUCUMBER, AND MANGO SALAD

Steps:

• In a large bowl, gently combine the watermelon, cucumber, mango, onions, mint, and nuts. In a small bowl, whisk oil, vinegar, and salt. Pour over watermelon mixture; toss to coat. Serve immediately or cover and refrigerate for up to 2 hours.

MINTY WATERMELON, CUCUMBER, AND MANGO SALAD

Steps:

• In a large bowl, gently combine the watermelon, cucumber, mango, onions, mint, and nuts. In a small bowl, whisk oil, vinegar, and salt. Pour over watermelon mixture; toss to coat. Serve immediately or cover and refrigerate for up to 2 hours.

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING

Steps:

• PreparationFor the dressing: Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.) For the salad: Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill. Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt. Remove the rind and dice the grilled watermelon into large cubes. Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden. Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden. Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese. NoteUse stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to. From Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day © 2018 by JJ Johnson and Alexander Smalls. Reprinted with permission from Flatiron Books, a division of Macmillan. Buy the full book from Amazon.