Watermelon Salad Recipe

Watermelon Salad Recipe – A Fruity Delight

Found an interesting sounding salad the other day – and as we love eating salads it is always nice to try something a bit different, the salad that drew our attention is a Grilled Watermelon Salad Recipe with Watercress & Walnuts by Chef Adam Cho of the Mistral restaurant at Loews Coronado Bay Hotel  (a luxury island resort in San Diego,USA).

We decided to experiment with our own delicious adaptation.

Although it is winter here in the southern hemisphere in Australia, in the northern Rivers region, NSW it is still warm enough to enjoy a lovely great big bowl of salad to form part of a tasty meal. This salad recipe is an unusual mix of tastes and flavours though combine really well together, you get a slight peppery bite from watercress combined with the succulent sweet fresh taste of the juicy red watermelon.

We have included our delicious adaptation of this original watermelon salad recipe below so give it a go and let us know your comments / feedback

Watermelon Salad Recipe Ingredients:

­­Vinaigrette Dressing
1/4c organic aged balsamic vinegar, you could also use organic apple cider vinegar (though for this recipe the natural sweetness from the organic aged balsamic vinegar worked really well
1/2c organic extra virgin olive oil from Australia (cold pressed)
1 teaspoon organic shallot (spring onion) minced
1 teaspoon organic chives minced
1 organic  lemon – freshly squeezed
Himalayan salt & organic freshly cracked black pepper to taste

Organic Salad
Large Organic (or spray free) watermelon wedges 1″ thick
Organic Watercress
delicious slowly dry roasted maple Australian walnuts
Organic virgin olive oil from Australia (cold pressed)
Himalayan salt & organic freshly cracked black pepper to taste

How to make the salad

First you will need a large juicy red watermelon (look for organic or spray free watermelon if possible) which you need to cut into 1” thick that is approximately 2.5cm wedges Organic Watermelon

and brush the watermelon with Australian olive oil

Olive Oil Australia Organic

– we used organic extra virgin olive oil from Australia that is cold pressed, then you need to season the  watermelon with salt & pepper we used Himalayan crystal salt fine with freshly ground organic black peppercorns.

Place the watermelon wedges under a hot grill (an interesting concept grilling watermelon, something we had never tried before – though it is good to experiment especially with food as you can often find some amazing new ideas this way & you never want your food or meal times to become dull or boring – so always be prepared to experiment & try new ideas and concepts.

Grill the watermelon for 1 minute then rotate the watermelon wedges approximately 90 degrees and grill the watermelon wedges for another 1 minute, then you will need to turn/flip the watermelon wedges over and repeat.  Once you have grilled the watermelon, allow the watermelon to cool by placing it in the refrigerator.

Now it is time to mix together your dressing.

Combine the organic balsamic vinegar (we used a nice aged balsamic vinegar) and olive oil together then add the freshly squeezed organic lemon, add a pinch of Himalayan salt & freshly ground organic black pepper corns.  Mince the organic chives and organic shallots and stir them through into the dressing.

Once the watermelon is nice and cool, cut the wedges into large chunks toss 1 tablespoon of dressing over the watermelon chunks, then add the watercress to the remainder of the dressing, mix it through and place it on top of the watermelon chunks.  Serve with sprinkled delicious slowly dry roasted maple walnuts.

Now sit back and enjoy your watermelon salad creation we did with a freshly baked loaf of organic gluten free crusty bread.

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