The weather has really been heating up here in San Diego, and all I’m craving are light salads and water-rich foods for the extra hydration!

Smoothies, salads, fruit – now is the time of year for everything light and fresh! I turned my oven on the other day and immediately thought, Nooooope. Bad idea. 

It’s easy to get stuck in a salad rut, but this Grilled Watermelon Salad is a fresh take on old favorites. This salad will transform some of your favorite foods into something totally new!

Instead of gnawing on regular watermelon like most people do in the summer, pop it into a light and fresh salad as the perfect way to switch things up. This salad will impress anyone you serve it to!

This Grilled Watermelon Salad is fruity but also has a savory, smoky flavor from the vegetables and spices. The flavors compliment each other perfectly! Grilling the watermelon gives it something extra special.

This salad is extra hydrating and has the ideal blend of different textures, thanks to the crisp watermelon, crunchy pepitas, soft arugula, and light dressing!

This is a great way to get greens down any kids who enjoy watermelon, or a fun way to add a serving of fruit into an adult’s day!

You can serve this salad as a light side with any spring or summer meal, or as a fresh snack to keep ready in the fridge for a hot day!

It only takes a few minutes to pull together, and you’re good to go! This recipe is paleo, vegan, vegetarian, soy-free, and nut-free! This is perfect to bring to a barbecue, summer pot luck, pool party, or just for a night at home! If you haven’t grilled watermelon before, now is the time.

Paleo / Vegan Grilled Watermelon Salad

Time: 10 minutes

Yield: 1 large bowl, serves 5-7 as a side

Ingredients:

• 1 whole watermelon
• ¼ cup chiffonade of mint
• 1 tsp balsamic glaze 
• ¼ cup pepitas
• 1/2 tsp chili powder
• 3 cups arugula
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt
• 2 tbsp shallots, mandolin thin

Instructions:

1. Cut the watermelon into 1/2 inch thick slices. Turn your grill on medium high, and sear the watermelon until you see grill marks. This should take around 1 minute per side. Set the grilled watermelon aside. 
2. Cut the watermelon into ½ inch cubes. Drain in colander for 10 minutes.
3. Toast the pepitas with chili powder in a saute pan for 3-5 minutes. 
4. In a bowl, combine the olive oil, shallots, balsamic glaze, and salt. Use this to dress your arugula.
5. Combine the dressed arugula, watermelon, mint, and pepitas into a large bowl. Taste and add more salt if necessary.