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Prep Time 20 minutes
Total Time 20 minutes
Servings 2
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
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Put all of the herb dressing ingredients into a blender and puree until smooth.
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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).
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Toss in the watermelon, mint, and cashews.
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Combine until dressing is evenly distributed.
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Keep leftovers in an airtight container in the fridge for up to three days.