In the warm summer months I love grilling outdoors. There’s something about the simplicity of summertime cookouts that makes me feel like life has slowed down a bit and maybe even gotten a little easier, if only for those couple hours. Whether it’s an old fashion block party with my neighbors or watching a gorgeous evening sunset in my backyard, from creative kabobs to decadent desserts, I love it all. Plus, it cuts the after dinner clean-up to a minimum, and I hate doing dishes.
Using seasonal fruits and veggies in our daily menu is part of my ever-evolving work to create a eco-friendly and organic home, so I’ve created chilled-out alternative to all those mayonnaise-drenched side salads. This organic greens and watermelon salad is extremely easy to prepare and goes great with chicken or fish or grilled summer squash for a delicious and healthy All American BBQ.
Blood Orange Balsamic Watermelon Salad
Serves 4 to 6 (or 2 if serving as main course)
5 cups organic mixed greens
2 cups cubed watermelon
2-3 Tbsp. balsamic vinegar
2 Tbsp. blood orange juice (fresh squeezed, if possible)
1/2 cup organic walnut halves
1/3 cup organic cranberries
1/3 cup low fat shredded jack cheese (optional)
- Rinse greens.
- Combine balsamic vinegar and fresh squeezed blood orange juice in small bowl.
- Dice watermelon into 1/2 inch cubes.
- Combine all ingredients (except for the cheese), adding the balsamic mixture last, then toss.
- Top with shredded cheese.
- Chill for 30 minutes to an hour before serving.