alive logo

Grilled Watermelon Salad

Serves 4.


    Grilled Watermelon Salad

    Undeniably, watermelon is one of summer’s quintessential fruits. So when grilling season is in full swing, be sure to grill watermelon. Grilling gives it an almost meaty texture that makes this ruby fruit a standout addition to a salad.


    Grilled Watermelon Salad


    • 1/2 seedless watermelon (about 5 lbs/2.25 kg)
    • 2 tsp (10 mL) grapeseed or camelina oil
    • 1/4 tsp (1 mL) chili powder
    • 1/4 tsp (1 mL) salt
    • 1 red onion, ends trimmed and cut into 1/2 in (1.25 cm) circles
    • 1 cucumber
    • 4 cups (1 L) arugula or other tender greens
    • 2 oz (57 g) feta cheese, crumbled
    • 2 Tbsp (30 mL) high quality balsamic vinegar
    • 1/4 cup (60 mL) roughly chopped unsalted pistachios
    • 1/3 cup (80 mL) sliced fresh mint leaves


    Per serving:

    • calories217
    • protein7g
    • fat9g
      • saturated fat3g
      • trans fat0g
    • carbohydrates30g
      • sugars22g
      • fibre4g
    • sodium317mg



    Slice about 1/2 in (1.25 cm) off bottom of watermelon half so it sits flat. Slice away rind. Turn melon block on its side, cut it into 4 slabs, and then slice each piece in half so you have a total of 8 watermelon half-moons.


    Preheat grill to medium. Lightly coat watermelon slices with 1 tsp (5 mL) oil and season with chili powder and salt. Brush remaining oil on onion rounds and insert toothpick through rings to hold slices together. Grill each side of watermelon for about 2 minutes, or until grill marks appear.


    Grill onions until tender and beginning to caramelize, about 3 minutes per side. Separate grilled onion into individual rings and slice watermelon slabs in half.


    Use a vegetable peeler or mandoline to slice cucumber into long, thin strips.


    To assemble salad, place greens on serving plates and top with cucumber ribbons, onion rings, watermelon squares (2 per salad), and feta. Drizzle on balsamic vinegar. Scatter pistachios and mint over top.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.