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Photo of Grilled turkey with watermelon and herb salad by WW

Grilled turkey with watermelon and herb salad

3
Points® value
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 marinate in the zesty flavour 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 savoury 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 flavour 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, 4 (5-ounce) cutlets

Lime zest

2 tsp(s), grated

Fresh lime juice

5 tbsp(s)

Olive oil

1 tbsp(s)

Ground cumin

½ tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Watermelon

3 cup(s), 1/2 inch cubes, seedless

Fresh mint leaves

1 cup(s), loosely packed, torn

Cilantro

1 cup(s), loosely packed

Fresh parsley

½ tbsp(s), loosely packed

Shallots

1 medium, thinly sliced

Crumbled feta cheese

¼ cup(s)

Instructions

  1. Place turkey, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/2 tablespoon oil, and the cumin in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat turkey. Refrigerate, turning bag occasionally, at least 30 minutes or up to 1 hour.
  2. Meanwhile, to make dressing, whisk together remaining 1 teaspoon lime zest, remaining 3 tablespoons lime juice, remaining 1/2 tablespoon oil, and 1/4 teaspoon salt in large bowl. Set aside.
  3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Remove turkey from marinade; discard marinade. Sprinkle turkey with remaining 1/2 teaspoon salt and the pepper. Place turkey on grill rack and grill, turning once, until turkey is cooked through, 6–8 minutes.
  4. Add watermelon, mint, cilantro, parsley, and shallot to dressing and toss to coat. Sprinkle salad with feta and serve with turkey.
  5. Serving size: 1 turkey cutlet and 1 cup salad

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