Grilled Watermelon Wedge Salad | NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Watermelon Wedge Salad

Inspired by LongHorn Steakhouse



    Grilled Watermelon Wedge Salad

    Grilled watermelon
    Goat cheese crumbles
    Cooked quinoa
    Lemon vinaigrette (recipe below)
    Chopped romaine lettuce
    Chopped kale
    Balsamic drizzle

    • Start with fresh watermelon, cut into wedges. Make sure your grill grates are already rubbed down with canola oil so your food doesn’t stick.
    • Brush a light coat of honey on your watermelon slices.
    • Place slices on the grill. Cook the slices for 10-15 seconds on one side, until grill marks appear. Only grill one side.
    • Build salad base with fresh, hand-chopped kale and romaine. Add cooked quinoa and goat cheese crumbles.
    • Mix with the Lemon Vinaigrette.
    • Top with grilled watermelon and finish with a balsamic glaze drizzle.

    Lemon Vinaigrette

    ½ cup extra-virgin olive oil
    4 tablespoons freshly squeezed lemon juice
    1 small clove of minced garlic (roughly 1 teaspoon)
    Salt to taste
    Coarsely ground black pepper to taste

    Whisk together olive oil, lemon juice and garlic. Add salt and pepper; whisk together to combine.