Containing some of the highest levels of lycopene in fresh produce, a single serving of watermelon has 20 milligrams of the antioxidant. Lycopene is important for a host of reasons, but you might find it especially useful in the summer as it can help protect your skin against damaging UV rays.
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- Cook Time
- Prep Time
- 2 tbsp white wine vinegar
- 1 tsp raw honey
- ½ tsp ancho chile powder
- ¼ cup extra-virgin olive oil
- ¼ tsp ground black pepper
- ⅛ tsp sea salt
- 8 oz halloumi, cut into ½-inch slabs 8 wedges seedless watermelon (½ inch thick)
- 8 wedges seedless watermelon (½ inch thick)
- 1 tbsp extra-virgin olive oil
- ⅛ tsp sea salt
- ⅛ tsp ground black pepper
- 5 oz baby lettuces, torn (about 5 cups)
- 1 lb heirloom cherry tomatoes, halved
- ½ English cucumber (6 oz), halved lengthwise, sliced (1¼ cups)
- 2 tbsp chopped fresh mint
1. Make vinaigrette: Whisk together vinegar, honey and chile powder. Slowly whisk in oil. Season with pepper and salt. Cover and refrigerate for 5 to 7 days.
The Day Of
2. Preheat grill to medium-high; grease grill. Remove dressing from fridge. Pat halloumi dry. Grill until grill marks show, 3 to 5 minutes per side. Pat watermelon dry. Brush with oil, sprinkle with salt and pepper. Grill until grill marks show, 2 to 3 minutes per side. Cut halloumi into ½-inch cubes.
3. Whisk dressing to re-emulsify. In a bowl, combine lettuce, tomatoes and cucumber; toss with 3 tbsp dressing. Divide among plates, top with halloumi, watermelon and mint. Serve additional dressing on the side.
- Serving Size: ¼ of recipe
- Calories: 438
- Carbohydrate Content: 30 g
- Fat Content: 31 g
- Fiber Content: 4 g
- Protein Content: 17 g
- Saturated Fat Content: 12 g
- Sugar Content: 25 g
- Monounsaturated Fat Content: 17 g
- Polyunsaturated Fat Content: 2 g