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Healthy Grilled Watermelon Salmon Salad Recipe

This healthy grilled salmon salad recipe has so many flavors going on! See how to make grilled watermelon salad in just 20 minutes, with simple ingredients.

Instructions

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 2 cups Watermelon (diced)
  • 16 ounces Salmon
  • 1 tablespoon Olive oil
  • Sea salt (to taste)

Toppings

  • 8 cups Mixed greens
  • 1 Avocado (diced)
  • 1/2 Cucumber (diced)
  • 1/4 cup Red onion (sliced)

Watermelon Vinaigrette

  • 1/2 cup Watermelon puree
  • 6 tablespoons Extra virgin olive oil
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey
  • Salt and pepper (to taste)
US Customary - Metric
  1. Make the Dressing: Whisk together all of the ingredients and season with salt and pepper to your taste.
  2. Grill the watermelon and Salmon: Preheat your grill to medium-high. Rub the salmon with 1 tablespoon olive oil and season with salt. Grill the watermelon for 2 minutes per side or until dark grill marks form. Grill the salmon for about 6 minutes per side or until easily flaked with a fork.
  3. Assemble: Divide the greens between two plates and top with salmon, watermelon, avocado, red onion, and cucumber. Serve with watermelon dressing.

Recipe Notes

Serving Size: 1/2 Entire recipe

The original recipe included 2 ounces of goat milk feta cheese, which I have removed to make this a paleo recipe. If you can tolerate goat cheese in small amounts, feel free to add it in!

Nutrition Information Per Serving

Calories: 527 | Fat: 39g | Total Carbs: 20g | Net Carbs: 16g | Fiber: 4g | Sugar: 11g | Protein: 25g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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