I will include a Balsamic Vinaigrette dressing with this recipe but really, try it without. You can always sprinkle more of the Pico de Gallo on the salad, though for me that would make it too spicy. Getting old and my digestive track is not what it used to be.
Seedless Watermelon Round. I used 1 round per person for the salad that I made. The seedless watermelon was the small ones that you can get now a days.
For 4 people:
4 watermelon rounds
Pico de Gallo
neutral oil spray (such as coconut oil, that is what I used)
3/4 cup chopped Cucumber
1/2 cup chopped Red Onion
3/4 cup chopped Mushrooms
6 largish chopped Radishes
8 Basil leafs, minced
Salt and Pepper to taste
1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1/2 teaspoon sugar or more to your taste
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 teaspoon dried basil
Salt and pepper to taste
If you are using the Balsamic Vinaigrette, go very easy on the Pico de Gallo.
Cut your watermelon into rounds, take a paper towel and dab off excess moisture. Spray one side of the round with your oil and sprinkle the Pico de Gallo. I didn't use salad dressing on the salad so was was pretty liberal with the Pico de Gallo. Grill oil side down, spray top of round and sprinkle. Be very careful spraying over heat as this can cause a flare up. You can always turn the BBQ off and then spray the other side. You only need to cook a few minutes per side on a very hot grill. The rounds become soft on the outside, so be careful when flipping or moving them.
Dice up the "meat" of the watermelon and mix with other ingredients. Serve with BBQ Chicken or Steak or Ham. You could also add meat to this salad and have as a main coarse. Sprinkle some bacon on it.
Thank you and remember, enjoy life.
It's the one you have,