The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale.
Ingredients
- 1 small seedless watermelon, cut into 1-inch thick wedges
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 bunch dinosaur kale*
- 2 cups (500 mL) baby kale
- 6 oz (170 g) goat cheese, crumbled
- 1/2 cup (125 mL) slivered toasted almonds
For the Dressing
- 1/2 cup (125 mL) olive oil
- 1/4 cup (60 mL) balsamic vinegar
- 1 garlic clove, crushed
- 1 tablespoon (15 mL) 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 a side.
- 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.
*If you can’t find dinosaur kale, substitute with another kale of your liking.
Recipe courtesy of Watermelon.org
