Grilled Watermelon Salad with Cornbread Croutons and Lime Mango Salad Dressing



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The crisp cut of the lime and mango pair perfectly with the soft and sweet grilled watermelon. Add a little mint and salt to jazz up the salad, and you've got the perfect end-of-summer treat. This dish is easily made with our XD or HD Grill Pan! Our grill pans are made with a diamond-reinforced nonstick coating that allows for a super quick clean-up! Spend more time enjoying the warm weather with family and less time washing dishes with our XD or HD Grill Pan. 


Lime Mango Dressing:

  • 2 Tbsp champagne vinegar
  • ½ tsp salt
  • ¼ Cup canola oil
  • ½ Cup ripe mango, chopped
  • ¼ Cup lime juice
  • ¼ Cup dry sake (optional)


  • 3 lbs. seedless watermelon, rind left on, cut into 1" thick slabs
  • Olive oil
  • Salt
  • 1 tsp sugar
  • 4 Cup cornbread, 1" cubed
  • 2 Tbsp unsalted butter, melted
  • 8 fresh mint leaves, shredded 
  • ½ Cup dates, pitted and chopped
  • 1 Serrano chile, sliced into rings
  • ½ Cup hulled pumpkin seeds
  • ¼ tsp ground cayenne pepper
  • Black pepper
  • ½ Cup ricotta cheese


For the dressing:

Put all of the ingredients, except the oil, in a bowl. Blend with Jet Mix blender until smooth. It should make around 1 cup of dressing.

For the salad:

  1. Heat one of our XD Grill Pan to medium-high heat. Drizzle a very light amount of oil onto the watermelon slices and place them into the pan.
  2. Char each side of the watermelon (about 2 minutes). Remove and place onto a plate and salt. 
  3. Cut off the rind and dice the watermelon into cubes.
  4. Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar and 2 tsp oil and place on a small baking sheet.
  5. Brush cornbread cubes with butter and place on baking sheet with pumpkin seeds and bake for 10 minutes or until golden brown.
  6. Toss the watermelon, mint, dates and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste to adjust seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without crumbling or breaking.
  7. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
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