Grilled Watermelon-Basil Salad 

Chanie was kvelling about her super-fresh fridge-clean-out salad, and that got me in the mood of endives. I knew I wanted them to balance the sweetness of the melon! 

Serves 8

•  8 slices watermelon
• 2 endives, cleaned and sliced
• 1 red onion, thinly sliced
• 1 5-oz (140-g) bag mixed greens
• 2 oz (55 g) basil, thinly sliced
• 1 avocado
• 1 shallot, finely chopped
• 1 Tbsp whole-grain mustard
• 1 Tbsp red wine vinegar
• 1 tsp lime juice
• ¼ cup maple syrup
• ½ cup olive oil
•  salt and pepper

Spray the watermelon with cooking spray, and grill on both sides. Lay on serving plates.

In a large bowl, mix salad greens, endives, red onion, basil, and avocado. In a medium bowl, whisk shallot and mustard. Add vinegar, lime juice, maple syrup, oil, salt and pepper, and mix.

Toss and serve over the watermelon.

(Originally featured in FamilyTable, Issue 649)