Grilled Watermelon Salad Recipe

Cut about 6 cups of watermelon flesh into chunks, discarding rind and seeds. Place in a blender and puree until very smooth.

Strain the puree through a fine-mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. You should get about 1.5 to 2 cups of clear pink juice (consommé).

Whisk in 2 tablespoons lime juice, 1 tablespoon white balsamic vinegar, 1 teaspoon sugar, 1 teaspoon kosher salt and 1 teaspoon neutral oil. Taste and adjust seasoning; the oil helps carry flavors and gives a silkier mouthfeel.

Chill the consomme in the refrigerator for at least 30 minutes while you prepare the rest of the salad, or up to 2 hours.

Right before serving, finely chiffonade the mint and stir into the consomme. Keep chilled.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the watermelon slices and peeled mango halves with 1 tablespoon olive oil.

Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Place the watermelon slices on the hot grill, cook 1 to 2 minutes per side until grill marks form and the surface begins to caramelize. Grill mango halves cut-side down 2 to 3 minutes until golden and marked. Remove and let rest; cut grilled mango into 1/2-inch slices, and quarter watermelon slices into 1-inch triangles.

Toss the 12 large shrimp with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let marinate 10 minutes while grill heats.

Grill shrimp 2 minutes per side (or until opaque and cooked through) on the same grill or in a hot skillet. Remove and keep warm. If using skewers, thread 3 shrimp per skewer for even cooking.

In a large mixing bowl, toss 4 cups mixed salad greens, 8 basil leaves torn, and 1/2 cup microgreens (if using) with 1 tablespoon extra-virgin olive oil and a light pinch of sea salt flakes and 1/4 teaspoon black pepper. Toss gently to coat.

Arrange a bed of dressed greens on 4 plates (about 1 cup greens per plate). Top each plate with two to three pieces of grilled watermelon, several slices of grilled mango, and three grilled shrimp.

Scatter 3 ounces smoked cheese over the salads and sprinkle 1/4 cup toasted pistachios or crushed roasted almonds for crunch.

Ladle 1/4 to 1/3 cup chilled watermelon consommé around and over the salad on each plate — enough to moisten without drowning the greens. The consommé can be served in a small cup on the side if preferred.

Finish with a few flakes of sea salt, a light crack of black pepper, and a squeeze of lime wedge to taste.

Serve immediately so the grilled fruit and shrimp are warm while the consommé and greens are cool.