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Kale watermelon salad recipe

Kale watermelon salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Kale salad

Raw kale can be a bit difficult to chew and I just don't have the patience to massage it to make it more tender. The salad should be served chilled - the combination with water melon makes is a light and refreshing salad.

Pennsylvania, United States

2 people made this

IngredientsServes: 4

  • 1 bunch kale
  • 200g seedless watermelon, cubed
  • 100g roasted cashews (or a mix of roasted cashews and peanuts)
  • 2 tablespoons olive oil
  • lemon juice or white wine vinegar
  • salt and pepper

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Bring a pot with water to the boil. Remove the stems and tough centre ribs from the kale. Drop the leaves into the boiling water and cook uncovered until the leaves wilt and turn bright green, about 5 minutes. Drain well then squeeze the kale to remove excess water. Chop it finely.
  2. In a salad bowl all kale, watermelon, cashews, olive oil, lemon juice and toss to combine. Season to taste will salt and pepper. Chill before serving.


Add crumbled feta cheese for a more substantial salad.

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Watermelon, Kale and Feta Salad

I get it. I get it. Everyone is kinda sorting starting to get pumped for fall and sweater weather and blah blah blah, but I’m a California girl through and through and I’d just prefer summer to last forever. Is that really asking too much? So in honor of my own request, I made Watermelon, Kale and Feta Salad!

If you follow along on insta-stories, you know I’ve been loading up on that yellow and red watermelon like it’s my job. I’m eating on average 2 lbs a day and nothing about that is going to change until watermelon goes out of season. I’m obsessed. When I actually get a watermelon to last me more than a few moments and take the time to dice it up, then this Watermelon, Kale and Feta Salad is what’s on the agenda. It’s the perfect end of summer salad. The watermelon and feta make it feel bright and cheerful, and the kale is kinda sorta transitioning it into fall. Add to that my balsamic vinaigrette, plenty of toasted pepitas and you’re ready to go.


2 tablespoons Stonemill Iodized Table Salt

2 cups Baker's Corner Granulated Sugar

1 cup Priano Red Wine Vinegar

3 tablespoons Carlini Pure Olive Oil

1 teaspoon Burman's Dijon Mustard

3 cups Simply Nature Organic Arugula & Spinach Mix

4 ounces Emporium Selection Traditional Feta Cheese Block*, crumbled

2 green onions, sliced on a bias, for garnish

ground Stonemill Sea Salt Grinder to taste

ground Stonemill Peppercorn Grinder to taste

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

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Forget diets and eat a generous portion of (raw) vegetables with every meal whenever you can.

I joke that I am hard-core green – and mildly addicted to green leafy vegetables – kale, chard and spinach. I eat most of them raw – either in salads or blended to silky perfection in smoothies. It is possible that kale is my favourite vegetable. the fact it is amazingly good for you – packed with calcium, folate & vitamins A, C and K is a bonus! I first made this for lunch on my birthday to accompany sourdough pizzas from the Franco Manca book- our equally leafy vegetable obsessed friend Monica was visiting, and at her insistence I now nibble both the kale and chard stalks as I prepare the salad. I’d bought bags of leafy greens in readiness, and had some watermelon from a recipe I’ve been working on so threw them all in together. This salad worked very well – crisp chewy sharp peppery chard and kale, softer milder spinach, sweet juicy watermelon and buttery smooth avocado all work very well together and make eating raw vegetables a delight. Use your favourite dressing – if you are not used to lots of leafy greens then add a dash of honey or maple syrup to add a little sweetness. Adjust the amount of kale, chard and spinach to suit your tastes. Nibble the stems as you prepare this – go on I dare you – you might be surprised how good they are.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

  • Simple to make and customize with just a few ingredients
  • Super refreshing and delicious,
  • Makes a quick and easy lunch, dinner
  • Naturally gluten-free and fits into various diets such as paleo, dairy-free, plant-based, low carb, Keto, vegan and Whole30 compliant
  • You can make a big batch for summer barbecues, picnics or serve as a side to a comforting and cozy dinner

For the salad

  • Arugula – you’ll need 3 cups loosely packed arugula. We love the taste of peppery arugula with watermelon. If you’re not a fan of the spicy green, feel free to swap with any other mixed green of your choice.
  • Mixed greensof choice – I used green leaf and baby spinach but feel free to use escarole, romaine lettuce or iceberg lettuce
  • Watermelon – cut into 1-inch cubes.
  • Avocado – diced
  • Toppings – Pecans, pistachios, sliced almonds and hemp seeds add that perfect crunch
  • Herbs – Chopped fresh mint

Optional add-ins and toppings:

  • Feta – vegan or regular feta. We like Violife to keep this salad dairy-free.
  • Crunchy seeds and nuts – chopped pecans, hemp seeds, sliced almonds and sunflower seeds are all delicious options.

For the Dressing

The light and bright arugula salad dressing is made with just 5 ingredients:

  • Lemon juice
  • Tahini
  • Avocado oil (or extra virgin-olive oi)
  • Nutritional yeast – optional or feel free to use parmesan if not dairy-free, vegan, Whole30 or paleo
  • Salt
  • Black pepper

Recipe Summary

  • ½ cup light olive oil
  • ¼ cup white balsamic vinegar
  • salt and ground black pepper to taste
  • 5 pounds watermelon, cut into bite-size cubes
  • 1 small sweet onion (such as Vidalia®), thinly sliced
  • 2 tablespoons chopped fresh mint, or more to taste
  • 6 ounces crumbled blue cheese

Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.

Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese toss well.


This grilled kale and watermelon salad is packed is flavor-packed and so refreshing. Throw some kale on the grill, cube up some watermelon, and dinner is served. It’s easy and a great healthy lunch option for the week!

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Fresh Kale and Watermelon Salad with Herb Dressing

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.

Asian Chopped Salad

  • Author: Sam Hu | Ahead of Thyme
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1 x
  • Diet: Vegan


Asian chopped salad is a delicious and colorful salad, loaded with refreshing crisp vegetables, plant-based protein, and a homemade creamy sesame dressing.


  • 1 head romainelettuce, sliced
  • 1 cup purple cabbage, shredded
  • 1 medium yellowbellpepper, sliced
  • 1 carrot, shredded
  • 1 cup extra firm tofu, cut into ½ -inch cubes
  • 1 cup shellededamame, thawed
  • 2 tablespoons fresh cilantro, finely chopped (for garnish)
  • 1 teaspoon white sesame seeds (for garnish)
  • ¾ cup creamy sesame dressing


  1. In a large mixing bowl or serving dish, combine lettuce, cabbage, bell pepper, carrot, tofu, and edamame. Pour creamy sesame dressing on top. Toss to combine.
  2. Serve immediately with cilantro and sesame seeds on top.

Keywords: asian chopped salad, vegan asian chopped salad, asian chopped salad with tofu, asian salad with tofu and edemame, vegan salad