Summer is coming to a close soon (I can feel it getting cooler at night!), and I’m really trying to find ways to use up my favorite summer produce before I can’t find it anymore in the grocery stores. I’ve written about my love of watermelon before, especially how refreshing it is in the summer, and this salad is no different. I’ve never been one for salads before, but kale is honestly really making me come around. And of course, it’s hard to not love a salad filled with watermelon (and feta!).
I actually was trying to think of some way to use up the rest of my watermelon after making some delicious sweet recipes with it. Using watermelon in a more savory dish was not the most intuitive thing to me because watermelon really screams sweet to me. But the sweetness of the watermelon really complements the saltiness of the olives and feta, and the textures of the different ingredients of this dish go very well together.
I decided to use Violife Feta (which is certified kosher) in this recipe, but you can use another vegan brand or make your own at home.
You can also find the instructions for a very simple balsamic dressing in the recipe below – feel free to find ways to infuse it with other flavors or use a store-bought balsamic if you have one you like!
Lastly, if you pick up a whole watermelon for this recipe and don’t end up using the whole thing, check out my Watermelon Ice Cream Bars recipe or my Watermelon Slushies recipe for ways to use the rest of your melon.
If you’re trying to find a unique way to use your watermelon or you just love watermelon like me, give this Watermelon Salad a try! I would love the hear what you think of the recipe and if you made any changes to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Watermelon Kale Summer Salad
Ingredients
- ½ cup slivered almonds raw, unsalted
- 1 tbsp spiralized mint leaves plus extra for garnish
- ¼ watermelon approximately 2 cups, cut into ½ in to 1 in cubes
- 8 cups kale removed from the stems
- ½ package Violife feta
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper and add the almonds. Toast for 7-8 minutes, being sure to watch carefully for the last 2 minutes or so to ensure it doesn't burn. Remove from the oven and let cool as you finish preparing the rest of the meal.
- Cube the watermelon, prepare the kale, break apart the feta, and spiralize the mint leaves. To spiralize the mint leaves, roll a mint leave up tightly on its' shortest edge and then slice through the roll to create spirals.
- In a separate bowl, whisk together the balsamic and olive oil to create the dressing.
- Mix all of the ingredients together!
BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!