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Prep Time: 20 minutes
Cook Time: 8 minutes
1 small Man’s cantaloupe, peeled & sliced into wedges
Half a small watermelon, sliced into wedges
½ red onion, chopped in large chunks
1 Hot House Long English cucumber, sliced into bite size quarters
¼ cup Rafferty basil, chopped
1 avocado, sliced into chunks
1 container MicroYYC sunflower shoots, rough chop
2 tbsp Golden Acres honey
2 tbsp fresh lime juice
2 tbsp olive oil
Pinch of salt and pepper
In a small bowl, whisk together the dressing ingredient and set aside.
Preheat grill to medium heat and oil lightly.
Place cantaloupe and watermelon wedges on the grill and grill for 4 minutes per side.
Transfer melons to cutting board and let cool before chopping into cubes.
Add the grilled melons and the remaining salad ingredients to a salad bowl.
Drizzle the dressing over the salad and toss to combine.
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