Fresh Kale and Watermelon Salad with Herb Dressing

The summer produce bounty continues!  Watermelon is another one of those fruits that is widely available in the warmer months.  I must admit…it isn’t my favorite fruit.  Some days you can pick the best one; it is sweet, bright red, and perfectly ripe.  Other days you end up with one that is tasteless and mushy.  Getting a good watermelon is like hitting the jackpot! When I have a good watermelon, I love to make my Watermelon Lime Ginger Slushy or my new favorite, this Kale and Watermelon Salad.

A while back I had a client describe a salad to me that she had at a restaurant that sounded very interesting.  She said it was a kale and watermelon salad with a chimichurri sauce.  As she was describing the salad, I could practically see the drool coming out of her mouth.  Well, not really, but she was clearly in love with the salad.

As soon as watermelon season came around I knew I wanted to make my own version.  Of course I knew that the salad contained kale and watermelon…duh.  The dressing was going to be a little bit tricky, but I was inspired by a salad dressing made at a local restaurant.  The restaurant has its own herb boxes and they use the herbs to create a fresh salad dressing.  Right up my alley!  I could probably drink that dressing straight from a cup — it is so good.

I wasn’t completely sure how the herb dressing would be with watermelon and kale, but you never know until you try, right?!  Since I am posting this recipe, I am sure you can guess how things turned out.  These flavors work so well together!  Give it a try for yourself and drop me a comment below to let me know what you think.

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Prep Time 20 minutes

Total Time 20 minutes

Servings 2

Author Sara

Ingredients

• Salad
• 2 cups cubed watermelon 1 inch pieces
• 4 cups kale stem removed and chopped (about 1 large bunch)
• 1/4 cup chopped raw cashews
• 1/4 cup fresh mint leaves chopped
• Herb Dressing
• 1 package 2/3 ounce fresh basil
• 2 tablespoons fresh rosemary leaves about 2 stalks
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive or avocado oil
• 2 teaspoons raw honey or pure maple syrup

Instructions

1. Put all of the herb dressing ingredients into a blender and puree until smooth.
2. In a large bowl add the chopped kale and massage the leaves with the salad dressing until slightly softened (this helps reduce the bitterness of the kale).
3. Toss in the watermelon, mint, and cashews.
4. Combine until dressing is evenly distributed.
5. Keep leftovers in an airtight container in the fridge for up to three days.