Grilled Watermelon Wedge Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Watermelon Wedge Salad

Inspired by LongHorn Steakhouse



    Reversing the Effects of a Stroke

    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.