smallWatermelonseedless, cut into 1 inch thick wedges
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
2cupsBaby Kale
6ozGoat Cheesecrumbled
1/2cupAlmondsslivered, toasted
Dressing
1/2cupOlive Oil
1/2cupBalsamic Vinegar
1cloveGarliccrushed
1tbspHoney
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 aside.
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.
Estimated Cost Per Serving:
Nutrition Facts
Grilled Watermelon & Kale Salad
Per
413 g
Calories
620
% Daily Value*
Fat
48
g
74
%
Saturated Fat
13
g
81
%
Carbohydrates
35
g
12
%
Fibre
3
g
13
%
Sugars
27
g
30
%
Protein
15
g
30
%
Cholesterol
35
mg
12
%
Sodium
190
mg
8
%
Potassium
464
mg
13
%
Calcium
209
mg
21
%
Iron
3
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
*If you can’t find dinosaur kale, substitute with another kale of your liking.Recipe Provided by Industry Partner, The National Watermelon Promotion Board