Hawaiian Watermelon Salad Recipes

Steps:

• In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

Steps:

• Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
• Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
• Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.

Steps:

• 1. Place macadamia nuts in a food processor fitted with a metal blade and pulse a couple times just to chop them into large pieces. Place them in a nonstick heavy saute pan and toast over medium heat just until they turn golden, stirring constantly. Remove them to a heat-proof dish or bowl and allow them to cool. Peel and cut the bananas and papaya flesh into small chunks and toss them in lime juice. Place banana and papaya chunks in a large glass bowl with watermelon, pineapple, and coconut. In another bowl, mix together yogurt and papaya seeds. Pour over fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle toasted macadamia nuts over the top and serve immediately.

Steps:

• 1. Heat 1-inch vegetable oil in a small saucepan to 350 degrees F. Fry the cheese until golden brown, 30 to 45 seconds, turning often. Remove to paper towels to drain.
• 2. Just before serving, toss the cheese in a large bowl with the watermelon and celery. Drizzle with the balsamic vinegar and olive oil.

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.

Steps:

• Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
• Refrigerate 4 hours to overnight.

Steps:

• In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.