Fresh light summer salad popping with juicy watermelon, heirloom tomato, cucumber, quinoa, mint, and roasted sunflower seeds. Perfect for summer lunch!

Watermelon Quinoa Kale Salad [Vegan]

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Cooking Time

10

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Ingredients

  • one bunch of kale, rinsed and chopped
  • drizzle of avocado oil
  • squeeze of lemon
  • Himalayan sea salt
  • freshly ground black pepper
  • 1 cucumber, very thinly sliced
  • 1/4 cup raw or roasted sunflower seeds
  • 34 cups cubed watermelon, seeds removed
  • 1 large or 2 small heirloom tomatoes, diced
  • handful of mint leaves, torn
  • 1 cup Quinoa
  • 1/4 cup herbed nut cheese, crumbled (optional)
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Preparation

  1. First, prepare the quinoa according to package instructions.
  2. While the quinoa is cooking, wash and chop the fruit and vegetables and set aside.
  3. Add torn kale to a large bowl and drizzle a tiny bit of avocado oil and a squeeze of lemon. Massage the kale with your hands to soften the kale. Season with Himalayan sea salt and black pepper and allow to sit for 5-10 minutes to break down to leaves.
  4. While the kale is marinading, dice the watermelon into 1″ cubes, slice the cucumber finely with a mandoline slicer, and dice the tomato and set aside for assembly.
  5. To assemble the salad, divide the massaged kale between bowls and toss with cooked quinoa, cucumber, optional herbed nut cheese, watermelon, sunflower seeds, and fresh mint.
  6. Top with sunflower seeds and serve immediately.
  7. Store leftovers separately in the refrigerator for 2-3 days.
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