Watermelon Fourth Grilling Recipes

Recipes

Published on June 30th, 2013

Besides being a delicious and versatile treat, watermelon is loaded with amazing health benefits! The watermelon contains powerful health benefits like, Vitamin C (boosts immune strength, heals wounds, aids in the prevention of cell damage), Vitamin A (eye health and is an antioxidant) and Vitamin B6 (brain function)!

Watermelon is also loaded with antioxidants like lycopene. In conjunction with the Vitamin C and A these aid in the fight on cancer in your body! Lycopene also protects your vessels and arteries from hardening!

Forget oysters! The rich red color of the watermelon is a great source of citulline which works by expanding the blood vessels allowing for sexual activity to flow more freely let’s say. 😉

So, serve your guest a menu to enhance their health and lovin’. Here are a few of our faves!

*Check our calendar on the events tab for the next Farmer’s Market. Stop by and pick up a watermelon. Eat local. Buy local.

Grilled Watermelon Salad

What you need:
-Watermelon
-Fave salad and dressing (non-dairy based such as a Caesar)

Cut watermelon to your desired thickness and grill on medium heat for about 4 minutes. Allow time for the grill marks to appear on each side and turning half way through. Chop or slice and add this to your fave salad and your good to go!

SD Healthy Living Salad Base Pick: Prepare your romaine lettuce, pickles, avocados, feta cheese, cilantro or any variety you desire.

Watermelon-PopsiclesWatermelon-Pomegranate Ice Pops (Vegetarian, Gluten-Free)

What you need:
-2 tablespoons raw sugar
-1/4 cup water
-3 cups watermelon, seeds removed and cubed
-3 tablespoons fresh squeezed lime juice
-1 cup pomegranate juice

Puree the watermelon. Bring the water to a boil, add the raw sugar and then remove from heat. Next, add the puree of watermelon, and add the simple syrup (you made in the first sentence) and lime juice.

Pour two-thirds of the mix into the popsicle mold and place in your freezer for about 45 minutes. Then pour the pomegranate juice filing the remaining space and freeze overnight!

Tortilla-Watermelon Salad

What you need:
4 cups 1-inch cubes seedless watermelon
2 avocados, 1-inch pieces
4 tomatoes, husked and thinly sliced
1 cups of tortilla chips
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons sherry vinegar
1 tablespoon finely chopped fresh jalapeno pepper
1 teaspoon sugar
1 teaspoon snipped fresh mint
1/4 teaspoon salt
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh chives

After cutting the watermelon and avocados mix the two together in a bowl. Then add oil, lime juice, vinegar, jalapenos, sugar, mint, and salt. Cover and shake well until sugar and salt dissolve. Drizzle over watermelon mixture; toss gently to combine. Sprinkle with cilantro, chives and tortilla chips. Serve immediately.

Watermelon-Feta-SkewersWatermelon, Feta, and Mint Skewers

What you need:
8 1 1/2 Inch Chunks Of Watermelon, Seeds Removed
8 Small Ripe Cherry Tomatoes
8 Small Fresh Basil Leaves
8 1 Inch Slices Of Low Fat Feta Cheese

The great thing about this recipe is you can up the servings based on your guest size. I would recommend buying long toothpicks for this. Place one of each in any arrangement you would like to make this beautiful, healthy appetizer.

SD Healthy Living Pick: I put this on a bed of fluffy green lettuce and used larger “triangle” cut watermelons around the toothpick goodies. I also placed the basil leaves on top of each stack so that it could move freely instead of being squished.

Watermelon-Mint Chiller

What you need:
-Watermelon
-Ginger Ale
-Mint
-Ice

This is a great drink for kiddos and adults. Combine slightly crushed watermelon and mint with ginger ale. Add a half squeezed lime for the juice only and add mint on top for garnish. Yumm-o!

Chilled Shrimp and Watermelon Salad

What you need:
2 tablespoons olive oil
1 pound peeled, de-veined medium shrimp
2 teaspoons snipped fresh thyme
1 cup grape tomatoes, halved
Salt and ground black pepper
2 1 inch slicesmseedless watermelon, halved
Small limes, halved
Fresh thyme

Cook shrimp for 3-4 minutes, add fresh snipped thyme. Then add olive oil and tomatoes to skillet; cook and stir for 1 minute. Return shrimp to skillet; cook and stir for 1 minute more. Season with salt and pepper.

Serve with a side of vegetable salad and enjoy!

Watermelon-GazpachoWatermelon Gazpacho

This is a great refreshing appetizer to serve at any summer event!

What you need:
10 cups watermelon, seeded and cubed
2 cups orange juice
¼ cup olive oil
1 ½ English cucumbers, seeded and diced
1 large red pepper, seeded and diced
1 medium onion, diced
3 cloves of garlic, crushed
1 tablespoon finely diced jalapeno peppers
3 tablespoons balsamic vinegar or lime juice
¼ cup cilantro, chopped
salt and pepper to taste

Puree 6 cups of watermelon with orange juice and oil. Transfer to bowl and add the remaining ingredients and mix. Throw back into the blender until the desired thickness has been reached. Add salt and pepper to taste. Don’t forget to chill before serving!

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