Vegan Watermelon Kale Summer Salad
This refreshing summer salad features watermelon and vegan feta cheese, as well as a simple balsamic vinegar dressing. As a gluten free dish, it can be the feature of your outdoor gathering or a side dish you bring along to impress your friends.
Servings: 4 servings
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!