Recipe – Kowabunga Kale and Watermelon Salad

Prep Time

15 Minutes

Cooking Time

N/A

Yields

4 – 6 servings

Ingredients

Salad

• 1 (large) bunch (aka dinosaur, aka Tuscan) kale, stems removed, leaves chopped fine
• 1 Tablespoon olive oil
• 4 cups watermelon, cubed (about 1”)
• 2/3 cup crumbled feta cheese
• 2/3 cup halved and pitted Kalamata olives
• 1/2 cup pepitas
• 1/4 cup finely chopped basil
• Ground pepper, to taste (optional)

Dressing

1. 1/3 cup olive oil
2. 1/4 cup red wine vinegar
3. 2 teaspoons dried oregano

Directions

1. Massage chopped kale with the 1 tablespoon of olive oil until kale softens.
2. Let sit for 15 minutes (or more!) *
3. Add remaining salad ingredients and gently toss.
4. Combine dressing ingredients and before serving, toss with salad. (You can use a little dressing first and then add more according to your taste.)

Notes

*Massaged kale can sit up to a day, refrigerated. The longer it sits, the softer it will become.