Recipe: Grilled Watermelon & Kale Salad

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

1. 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.
2. 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.
3. 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.
4. 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