Kale watermelon salad

    15 min

    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. Instead I drop it in boiling water for a few minutes. 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

    Serves: 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

    Prep: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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