Chef Craig Strong stops by the TODAY kitchen to share his favorite beachside eats.
He shows us how to make portable veggie-packed salad with delicious grilled fish and a boozy, margarita-infused watermelon.
This hearty salad is balanced with tangy pickled vegetables and a slightly spicy kick. Since there's no lettuce in it, this salad won't wilt and can hold up to a hot summer day at the beach.
This recipe is great because it removes some of the liquid inside the watermelon so it can absorb more of the margarita.
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