Did you know watermelon is a perfect grilling vegetable? It’s true! Some might say it’s also a great grilling fruit—though we’ll let others sort that one out.
No matter what you call these melons, once grilled, their caramelly-savory side emerges in a new texture. Not to mention those intriguing black stripes. This recipe brings extra flavor dimensions for a not-too-sweet watermelon salad. Even the grilled jicama shows up smoky. Add cilantro and cotija cheese, and you have some of summer’s freshest finds in one spot.
1 1/2 pounds seedless watermelon, cut into half-inch sticks
1/2 pound jicama, peeled and cut into half-inch sticks
Olive oil spray
1/4 cup fresh lime juice
1 teaspoon chili powder
1 teaspoon kosher salt
1 avocado, pitted and thinly sliced
1 jalapeno, seeded and sliced into thin rounds
1/2 cup cotija cheese, crumbled
1/2 cup cilantro leaves, chopped
Lime wedges, kosher salt
- Preheat a gas grill to 450 degrees.
- Spray watermelon and jicama lightly on both sides with olive oil spray. Transfer fruit to hot grill, in a grill basket if desired, and cook for 3 minutes, until char marks form on the flesh. Flip fruit to second side and grill for 3 minutes more.
- Meanwhile, combine lime juice, chili powder and salt in a large bowl. Add grilled fruit, jalapeno slices and cotija cheese and toss until well combined.
- Begin arranging fruit mixture on a large serving platter, layering in avocado slices throughout. Garnish with chopped cilantro and an extra squeeze of lime juice. Season with additional kosher salt to taste.