Kale Salad with Watermelon + Raspberries + Almond Nut Clusters

I pretty much find any excuse to eat kale. Can I get a kale yeah?! Haha, well if you’re like me, and salads are kinda your thing, you’re going to love this! It’s SUPER simple and kalerageously delicious (think that term could catch on?). I’ve just recently started massaging the kale with dijon mustard + salt + lemon juice as opposed to my norm of olive oil + salt + lemon juice… If you like dijon, you’ll love this recipe. The second best part about this salad is you don’t need a dressing because of the dijon, salt and lemon juice! Ya, I know… pretty fantastic, right?! If you’re not a dijon fan, just simply omit the mustard and massage your kale as you would normally with olive oil + salt + lemon juice. BTW if you didn’t know to massage your kale prior to reading this and you’re like what the heck is she talking about, you’re about to fall even deeper in love with kale as the massaging process softens the kale leaves leaving it more palatable (and less rough + tough). Go ahead, try it! This is a great recipe to try it on, so let’s do this!

Kale Salad with Watermelon + Raspberries + Almond Nut Clusters

Course: Main Course, Salad, Side Dish
Cuisine: American
Prep time: 15 min
Cook time: 5 min
Total time: 15 min

Ingredients

  • 2 bunches kale
  • 2 tbsp dijon mustard
  • 1 tsp salt
  • drizzle olive oil
  • 2 tbsp lemon juice
  • 1/2 cup basil leaves (diced)
  • raspberries
  • almond sesame clusters (recipe below)
  • watermelon

Almond Nut Clusters

  • 1 cup almonds
  • 1/3 cup sesame seeds
  • 3 tbsp sugar

Instructions

Almond Nut Clusters

  1. In a medium skillet over medium heat, melt the 3 tbsp of sugar until it starts to liquefy 

    ** NOTE: make sure you watch this, as it can burn quickly

  2. Once the sugar is almost all liquid, turn off the heat and add the almonds + sesame seeds. Stir the mixture well to combine. Once combined, transfer the mixture to a plate to cool while you make the rest of the salad

Salad

  1. Wash + tear your kale leaves into medium sized pieces and place in a large bowl (getting the excess water off)

  2. Drizzle the kale with olive oil (about a tbsp) + dijon + lemon juice + salt and massage with your hands until the kale starts to soften and turn dark green (about 3-5 minutes)

  3. Cut your watermelon (if not already done) and dice your basil

  4. Add the watermelon + basil + raspberries + nut clusters to your salad and toss 

Notes

* Almond nut clusters adapted from Dishing Up the Dirt

Items from this recipe that can be purchased in my Vittle Shop:

dijon mustard
salt
almonds
sesame seeds

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