Mmmmmm… Summer watermelon. This dish takes a portion of the bounty and gives it a spin, so it’s more ‘melon’ than ‘messy dessert’.
Gluten-free, Paleo, Whole30
Seared Watermelon Salad
Red bell pepper
Sweet and spicy candied nuts (I used pecans) – optional
Boneless skinless chicken breast tenders
High-temperature fat of choice
Juice of 1 lime
2 cloves garlic
1 thumb ginger
First, make the salad. Skin the watermelon and cut into roughly 1-inch pieces. You’ll need about 3 cups. Chop the pepper. Chop the broccolini.
In your largest sautee pan, heat 1 Tbsp. sesame oil on medium-high. Add the broccolini and sautee until beginning to brown. Add the peppers and sautee until softened, hitting a couple times with salt and pepper as you go. Add to a large bowl.
Add 1 Tbsp. sesame oil to the now-empty pan. Heat over medium-high. Add the watermelon and sautee until seared around the edges. Add to the veggie bowl. Add the 4 scallions (chopped) and candied nuts (chopped). Toss to combine.
Now on to the chicken. In a shallow bowl, combine 1/2 cup almond flour, 1 Tbsp. curry powder, a big pinch kosher salt and a few cracks black pepper.
In a separate bowl, beat the egg.
Add 2-3 Tbsp. fat of choice to your pan. Put back over medium-high.
Dip the chicken in the egg and dredge in the flour mixture. Shallow fry until golden and cooked through. Remove to a plate to rest while you make the dressing.
To make the dressing, combine 3 glugs of avocado oil, the juice of 1 lime, a big pinch kosher salt, a few cracks black pepper, the 2 cloves of garlic (minced), the ginger (also minced), and 2 tsp. curry powder. Whisk or shake.
To serve, load a bowl with the veggie mixture, chop the chicken into bite-sized pieces and arrange over top – drizzle with the dressing.
Serves 2 for dinner + 1 for lunch.