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.
- 2 cups cubed watermelon (1 inch pieces)
- 4 cups kale, stem removed and chopped (about 1 large bunch)
- ¼ cup chopped raw cashews
- ¼ 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
- ¼ cup olive or avocado oil
- 2 teaspoons raw honey or pure maple syrup
- Put all of the herb dressing ingredients into a blender and puree until smooth.
- 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).
- Toss in the watermelon, mint, and cashews.
- Combine until dressing is evenly distributed.
- Keep leftovers in an airtight container in the fridge for up to three days.