Spinach, Grilled watermelon and Zucchini Spiral Salad

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Servings 4

Prep. Time 30 mins

Cooking Time 10 minutes


    ½ bag Harvest Fresh Spinach, chopped or torn
    1 package Harvest Fresh Zucchini Spirals
    The juice of 1 large lime
    ¼ cup extra virgin olive oil (divided use)
    ¼ teaspoon sea salt (plus more to taste)
    Freshly ground black pepper to taste
    2 Tablespoons finely chopped basil leaves
    8 slices of seedless watermelon, cut into cubes
    2 oz Halloumi cheese, cut into ½ to ¼ -inch slices (or substitute fresh feta if you can’t find halloumi cheese, skip the grilling)
    1 Tablespoon finely chopped fresh mint leaves

    Whisk together the lime juice, 3 Tablespoons of the olive oil, salt, and pepper. Set aside while you make the halloumi cheese.
    Preheat a grill. Lightly brush the cheese slices with 1 Tablespoon of the olive oil. And place on grill or broiler pan. Cook flipping once until bubbly and golden (about 1 minute per side). At the same time grill the watermelon cubes using a vegetable grilling basket or a sheet pan, turn to grill all sides of the watermelon. grill until just caramelized, less than 1 minute per side
    Chop the spinach roughly and place in a large bowl and toss with half of the dressing. In another bowl, toss the zucchini noodles with the other half of the dressing along with the olives and chopped basil.
    Place spinach on a plate or shallow bowl, top with zucchini noodles, watermelon, a few slices of the grilled halloumi and sprinkle with a few mint leaves.
    Taste for seasoning (adding a pinch of salt or a drizzle of olive oil if necessary) and serve immediately
    you cna also use a balsamic vinegar in place of the lime juice, especially a fruit flavoured balsamic and you have hte option to finish the dish with a balsamic drizzle