Summer Time Guacamole and Grilled Watermelon Salad

          Today was gorgeous- perfect for grilling and good food. I have never been a guacamole fan, but recently I ate at the Cactus Flower restaurant in Pensacola and tried some of their guac. Out of this world. I decided that I had to at least attempt making something similar. I'm proud to say it was a

success thanks to the Food Network's Alton Brown. Also, a while back we saw a recipe on the FN for grilled watermelon salad and decided to give it ago. Absolutely perfect for barbecues! You'll love it. 

Homemade Guacamole- Yes Please! 

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Yum! You'll be glad you tried it! 

Grilled Watermelon Salad:

Ingredients

• 1/2 (5-pound) seedless watermelon
• 1/4 cup balsamic vinegar (See note below)
• Extra-virgin olive oil (See note below)
• Kosher salt (specialty salt is great here, if on hand)
• 2 cups fresh baby arugula, washed and dried
• 1 cup goat cheese, crumbled, preferably a French Chevre
• Fresh finely cracked black pepper

 

Directions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Side Note: We didn't reduce down the oil and vinegar because we had balsamic dressing, and it was just as good. We also only did one layer: salad, watermelon, feta, and dressing.

ENJOY!