[title subtitle=”recipe adapted from: Food Network
Image: James Stefiuk”][/title]
Ingredients
For Salad
»Grilled watermelon
»Goat cheese crumbles
(2 Tablespoons per salad, more or less to taste)
»Cooked quinoa (3-4 Tablespoons per salad)
»Chopped romaine lettuce
»Chopped kale
»Balsamic glaze
»Honey
For Citrus Vinaigrette
»½ cup extra-virgin olive oil
»¼ cup freshly squeezed lemon juice
»1-2 cloves minced garlic
»Salt & coarsely ground black pepper to taste
Method
Add vinaigrette ingredients to small bowl, whisk to combine. Set aside. Rub grill grates with canola oil to avoid sticking. Cut watermelon into 1” thick sections – remove rind. Brush sections with a coating of honey. Cook watermelon on grill for 15-20 seconds, on one side only. Remove from grill, cut into cubes, or serve whole. Mix together kale and romaine in a large bowl. Toss with citrus dressing. Place salad mixture onto plate. Sprinkle 3-4 Tablespoons of quinoa and 2 Tablespoons goat cheese on top. Add grilled watermelon. Drizzle with balsamic glaze.
