Recipe – Kowabunga Kale and Watermelon Salad

Prep Time

15 Minutes

Cooking Time



4 – 6 servings



  • 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)


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


  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.)


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

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