Grilled turkey with watermelon and herb salad
3
Points®
Total time: 58 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Looking for a nice alternative to grilled chicken? These turkey cutlets marinates in the zesty flavor of a lime, oil and cumin for just 30 minutes. For a more elegant look, you can use a melon baller instead of watermelon cubes to make this delicious salad. The feta, shallots and watermelon offer the perfect mixture of savory and sweet in the salad. For a change from feta, give ricotta salata a try. It’s salted, pressed, and aged and has the same salty flavor as feta. Unlike feta, ricotta salata is not aged in brine, so it has a drier texture.
Ingredients
Cooking spray
3 spray(s)
Uncooked turkey breast cutlets
20 oz
Ground cumin
½ tsp
Lime zest
2 tsp
Fresh lime juice
5 Tbsp
Olive oil
1 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp
Watermelon
3 cup(s)
Shallot
1 medium
Cilantro
1 cup(s)
Fresh mint leaves
1 cup(s)
Fresh parsley
½ cup(s)
Crumbled feta cheese
¼ cup(s)
Instructions
1
Place the turkey, cumin, 1 tsp lime zest, 2 tbsp lime juice, and 1½ tsp oil in a large resealable plastic bag. Squeeze out the air and seal the bag; turn to coat the turkey. Refrigerate, turning the bag occasionally, at least 30 minutes or up to 1 hour.
2
Meanwhile, whisk ¼ tsp salt and the remaining 1 tsp lime zest, 3 tbsp lime juice, and 1½ tsp oil in a large bowl. Set aside.
3
Spray a grill rack with nonstick spray. Preheat a grill to medium-high heat or prepare a medium-high fire. Remove the turkey from the marinade; discard the marinade. Sprinkle the turkey with the pepper and remaining ½ tsp salt. Grill the turkey, turning once, until cooked through, 6 to 8 minutes.
4
Add the watermelon, shallot, cilantro, mint, and parsley to the dressing and toss to coat. Sprinkle with the feta and serve with the turkey alongside.
5
Serving size: 1 turkey cutlet and 1 cup salad
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