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Grilled Watermelon & Kale Salad
  • Food

Recipe: Grilled Watermelon & Kale Salad

  • April 21, 2018
  • 1 minute read
  • divine.ca
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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

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