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Watermelon Quinoa Kale Salad [Vegan]
Fresh light summer salad popping with juicy watermelon, heirloom tomato, cucumber, quinoa, mint, and roasted sunflower seeds. Perfect for summer lunch!
Ingredients You Need for Watermelon Quinoa Kale Salad [Vegan]
How to Prepare Watermelon Quinoa Kale Salad [Vegan]
- First, prepare the quinoa according to package instructions.
- While the quinoa is cooking, wash and chop the fruit and vegetables and set them aside.
- 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.
- While the kale is marinating, dice the watermelon into 1″ cubes, slice the cucumber finely with a mandoline slicer, dice the tomato and set it aside for assembly.
- 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.
- Top with sunflower seeds and serve immediately.
- Store leftovers separately in the refrigerator for 2-3 days.
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