Grilled Watermelon & Radish Salad with Green Goddess Dressing

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.

Salad:

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

Directions 

1. 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 set aside.
2. Soak the onion slices in cold water for 30 minutes, discard the water, and reserve the onions. This will eliminate most of the pungency.
3. 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.
4. 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.

*Green Goddess:

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.

¡Buen Provecho!

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