Grilled Squash and Watermelon Salad Recipe
Photo: David Lawrence
Serves 4
Ingredients
1/2 cup extra-virgin olive oil, divided
2 1/2 tsp. finely grated lime zest
1/4 cup lime juice
1 1/4 tsp. kosher salt, divided
4 (8-ounce) yellow squash, cut lengthwise into 4 (1/2-inch thick) slices
1/2 tsp. ground black pepper
1 (6-pound) seedless watermelon, peeled and cut into 12 (6 inch x 2 inch) slices
1 jalapeño, seeded and thinly sliced
4 ounces fresh goat cheese (about 3/4 cup), crumbled
1/2 cup chopped pistachios
1/2 cup basil leaves
Directions
Total time: 35 minutes
Preheat grill to high. In a medium bowl, whisk together 6 Tbsp. oil, lime zest and juice and 3/4 tsp. salt; set dressing aside.
Brush squash slices with remaining 2 Tbsp. oil and season with remaining 1/2 tsp. salt and pepper. Grill until nicely charred, about 2 minutes per side.
On each of 4 plates, arrange by alternating 4 grilled squash slices with 3 watermelon slices. Scatter jalapeño on top. Drizzle each plate with a few spoonfuls of reserved dressing, sprinkle 3 Tbsp. goat cheese and 2 Tbsp. each pistachios and basil on top, and serve.
Ingredients
Directions
Total time: 35 minutes
Preheat grill to high. In a medium bowl, whisk together 6 Tbsp. oil, lime zest and juice and 3/4 tsp. salt; set dressing aside.
Brush squash slices with remaining 2 Tbsp. oil and season with remaining 1/2 tsp. salt and pepper. Grill until nicely charred, about 2 minutes per side.
On each of 4 plates, arrange by alternating 4 grilled squash slices with 3 watermelon slices. Scatter jalapeño on top. Drizzle each plate with a few spoonfuls of reserved dressing, sprinkle 3 Tbsp. goat cheese and 2 Tbsp. each pistachios and basil on top, and serve.
NEXT STORY
