Summery ripe watermelon is a treat on any lazy afternoon. But toss a few wedges on the grill and then into a salad, and you have me perking up and getting lively around lunch or dinner time.
This multi-step salad, from Chef Reyna and her team, is perfect for the season, very refreshing, and has an oil-free and dairy-free dressing. If you want to turn this dish into a complete meal, you can add a protein like shrimp, fish, or edamame beans.
Makes 16-18 oz.
2 cups of lettuce, any kind
1 cup mint leaves
4 slices of watermelon, 1 inch thick with the skin
8 radishes, thinly sliced
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled (you can substitute with your favorite plant-based cheese)
Salt and pepper, to taste
- Prepare the grill, or heat up a grilling pan on the stove. Sear the watermelon on the grill and let it cool. Once cool, remove the skin and reserve.
- Soak the onion slices in cold water for 30 minutes, discard the water, and reserve the onions. This will eliminate most of the pungency.
- In a large bowl, combine the lettuce, mint leaves, and red onion with a couple of tablespoons of the green goddess dressing*. Season with salt and pepper, and toss.
- Place the salad over a platter and arrange the grilled watermelon on top, garnish with the radish slices, feta cheese/vegan cheese, and fresh mint leaves. You can drizzle more dressing on top or place it in a gravy boat on the side.
2 cups chopped fresh herbs (parsley, mint, basil, chives, dill, etc.)
1 cup cashews, sunflower or pumpkin seeds, soaked for 1-3 hours at least
4 garlic cloves
¼ cup lemon juice or rice vinegar
1 ½ cup water
Salt to taste
Blend all the ingredients together until they have a creamy texture, and season to taste. Loosen up the dressing with water if necessary. Store refrigerated in an airtight container or mason jar.
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