Grilled Watermelon & Honeydew Salad

This is a great addition to any 4th of July table and a great go-to for summer entertaining.

If you have extra herbs leftover, muddle them into a glass of sparkling water and add a few drops of organic stevia for sweetness. I also like to add some bitters to make a fun mocktail.

Enjoy the holiday weekend and stay cool!

Makes 4 Servings

Ingredients:

• 1/2 Honeydew Melon (medium, peeled, seeds removed, cut into wedges)

• 1/4 Seedless Watermelon (medium, cut into wedges)

• 1 1/2 Tbsp Extra Virgin Olive Oil

• 1/4 tsp Sea Salt

• 1 1/2 tsp Balsamic Vinegar

• 1/3 cup Mint Leaves (torn)

• 1/3 cup Basil Leaves (torn)

• 1/3 cup Pumpkin Seeds (toasted)

Preparation:

1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.

2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until caramelized and grill marked. Remove and place back on the tray or baking dish. Let cool.

3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!