Grilled Steak, Watermelon Poke Bowls, baked potato and mac & cheese

Charlie has not eaten more that a couple of salads in the last 2 or 3 years, so I googled salads for people who hate salad and settled on this one.  He said it looked good and ate more than half of it.  The picture of it is before I put the dressing on it. 

Watermelon Poke Bowls

By Erin McDowell

PREP: 20 MIN COOK: 0 MITOTAL: 20 MIN

When it’s hot outside, our typical lunch staples just aren’t gonna cut it (we’re looking at you, tomato-and-mozz panini). We want something cool and crunchy, and bonus points if it’s photogenic. Presenting watermelon poke bowls. It’s a (fish-free) summer lunch that also happens to be drop-dead gorgeous.

4 servings

DRESSING

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon peanut oil

1 tablespoon sesame oil

1 tablespoon minced ginger

Juice of 1 lime

1 teaspoon sriracha (or more to taste)

1 tablespoon sesame seeds

BOWLS

6 cups cubed watermelon

1 bunch scallions, thinly sliced

½ European cucumber, halved and thinly sliced

1 avocado, thinly sliced

¼ cup pickled ginger

½ cup peanuts

1 cup microgreens or sprouts

2 tablespoons sesame seeds

The baked potato was topped with butter, sour cream and apple wood smoked bacon bits from Smoked Goose