Grilled Watermelon and Pineapple Salad with Lemon Basil Vinaigrette

A week from today I will be in Bangkok.  Perhaps I'll wake up in the middle of the night, jet-lagged but ready for exploration,  I'll listen to the noises of the southeast Asian capital as I will myself to go back to sleep.  Will my little private room in the guesthouse I booked be hot and sticky?  Will the fan keep me cool like it does on a hot New York city night?  Maybe I'll confuse my excitement with fear; a few tears may run down my face as I think of how nice it would be to talk to my mom or Nana or Maxx, or to have them all there with me.

I dare not predict how I will wake up, but I look forward to the new day bringing sunshine, adventure and fresh Thai coconuts and a plethora of fruits. 


In the New York Time's book review from June 5th, there's a review for the book "Lost in Shangri-La" by Mitchell Zuckoff.  Within the first paragraph the reviewer states, "true adventure requires something that defies an itinerary: failure.  Failure is the engine of adventure."

In some cases this is true, but failure can also be the end of adventure, no?
My solo trip to Thailand is my example of true adventure.  Not knowing what to expect, being led by my gut, opening up to Life, not judging appearances.  To me, that's an adventure. 

What's your idea of adventure?  

Grilled Watermelon and Pineapple Salad 

with Lemon Basil Vinaigrette

(Grilling the fruit caramelizes the sugars and seals in all of the juicy goodness.  Lemon basil vinaigrette adds an exciting kick to an already stellar salad.)

Serves 6

Lemon Basil Vinaigrette
1/4 cup lemon juice, fresh squeezed
1/4 cup fresh basil, chopped
1 tsp agave
1/2 tsp vanilla extract
1 tsp Mirin rice wine  *(optional)
2 Tbsp extra virgin olive oil

1/4 seedless watermelon (about 3lbs), red flesh cut into 1/2 inch thick triangles
1/2 pineapple, peeled, core removed and cut into 1/2 inch thick wedges
2 large tomatoes, sliced into 1/2 inch thick rounds
5 cups watercress or arugula

To a blender add lemon juice, basil, agave, mirin and olive oil.  Blend until combined.  Pour the mixture into a large shallow bowl, big enough to dip the fruit before placing on the grill. 

Once the grill is hot, dip watermelon, pineapple and tomatoes into the vinaigrette and coat both sides, then place the fruit on the grill.  Grill each side 3-4 minutes. 

Spread watercress or arugula on a large serving plate,  Place grilled fruit onto greens and drizzle the remaining vinaigrette.  Garnish with more chopped basil and fresh black pepper.  Serve warm.