Grilled Watermelon and Kale Salad

Have Made It

The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale.

  • Yields

    1 Serving


For the Salad

For the Dressing


  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 2-3 minutes or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
  2. Remove the stems from the kale and cut the kale into thin strips (julienne). Place in a large bowl and top with the crumbled goat cheese and the slivered almonds.
  3. Whisk the dressing ingredients together in a liquid measuring cup until well combined. Drizzle over the salad and toss to coat.
  4. Serve the kale salad with a wedge or two of the watermelon.

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