wholeliving

By McCarleyRHLAC

Ingredients

• 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
• 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
• 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
• 1/2 cup torn or small basil leaves
• 2 teaspoons nam pla (Asian fish sauce; ethnicfoodsco.com)
• 3/4 teaspoon whole coriander seeds, toasted and ground
• Juice of 1 lime
• 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
• 1 teaspoon extra-virgin olive oil
• Coarse salt

Details

Servings 4
Preparation time 30mins
Cooking time 35mins
Adapted from wholeliving.com

Preparation

Step 1

Directions

Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.

Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.