Kale & Watermelon Salad
Even though Kale is one of the most trendiest leafy greens out there, I didn’t like the way it tasted until I stumbled upon Fed & Fit’s Lemony Kale recipe which was a complete game changer! I’m now a believer that fat and acid combined can make Kale taste so so good. Post this revelation I tried massaged kale which of course opened new doors and massaged kale salads are my latest obsession.
Of the many kinds of kale available, lacinato or dinasour kale is my favorite. Curly kale works well for chips but I like the texture of dinasour kale for salads, this variety is less bitter, has an earthy flavor and deep emerald green color leaves. Kale, of any variety is nutrient dense, its a great source of Vitamins C, A, B6 and K (great for bones).
Not that I need any more kitchen gadgets but this kale and herb stripper is quite handy. It can be used to strip kale, collards, chard and herb leaves from stems in no time. I usually buy couple of bunches of kale, strip the leaves and store them in a ziplock back in the refrigerator, this lasts for about a week.
For this recipe I used dinosaur kale, chopped red onion, watermelon and my summer spice blend – made with dried mint, fennel seeds, black peppercorns and himalayan pink salt.
First wash and dry the kale in a salad spinner, then roll the leaves and cut thin slices diagonally to form ribbons. These ribbons are great for salads as kale is quite chewy so the thin slices are easier to eat.
Use your hands to rub and massage the kale with olive oil and lime juice. This should take few minutes and the process helps to break down the tough leaves and makes them tender.
Add remaining ingredients and mix- chopped onions, watermelon cubes, summer spice blend, sunflower seeds and finish with lime juice. This salad is so refreshing and kale combines extremely well with watermelon and red onions, the summer spice blend takes this a notch above other salads.
- 3 Cups Dinosaur Kale
- 1/2 Cup Chopped Red Onion
- 1 Cup Watermelon Cubes
- 2 Tsp Summer Spice Blend (Mint + Fennel Seeds + Black Pepper + Himalayan Pink Salt)
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Sunflower Seeds
- 1 Lime Juice
- Wash kale and dry the leaves in a spinner.
- Remove the stems/ribs, roll the leaves and thinly slice them at an angle to make kale ribbons.
- Use your hands to massage the kale with olive oil and juice of half a lime. Continue rubbing the leaves until the color changes to a deep green shade and kale softens.
- Add all the remaining ingredients and finish with lime juice.