Grilled Watermelon & Kale Salad
Jun 8, 2018
Grilled Watermelon & Kale Salad
The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale.
Ingredients
- small Watermelon seedless, cut into 1 inch thick wedges
- Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- 2 cups Baby Kale
- 6 oz Goat Cheese crumbled
- 1/2 cup Almonds slivered, toasted
Dressing
- 1/2 cup Olive Oil
- 1/2 cup Balsamic Vinegar
- 1 clove Garlic crushed
- 1 tbsp Honey
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper on both sides. Grill each side for 2 to 3 minutes, or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
- Remove the stems from the dinosaur kale and cut the kale into thin strips (julienne). Massage the kale gently which helps to make it less bitter. Place in a large bowl and add the baby kale. Top with the crumbled goat cheese and the slivered almonds.
- Whisk the olive oil, balsamic vinegar, garlic and honey together in a liquid measuring cup until well combined. Season with salt and pepper, to taste. Drizzle over the salad and toss to coat.
- Serve the kale salad with a wedge or two of the watermelon.
Notes
*If you can’t find dinosaur kale, substitute with another kale of your liking.
Recipe Provided by Industry Partner, The National Watermelon Promotion Board
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