Watermelon Quinoa Kale Salad with watermelon, heirloom tomato, cucumber, quinoa, mint, and roasted sunflower seeds. Perfect for summer lunch!
Recipe by Flora & Vino on July 1, 2019
Prep time: PT25M
Cook time: PT15M
Total time: PT40M
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
3-4 cups cubed watermelon, seeds removed
1 large or 2 small heirloom tomatoes, diced
handful of mint leaves, torn
1 cup Bob’s Red Mill Organic Quinoa
1/4 cup herbed nut cheese, crumbled (optional)
Categories
Salad
Cuisine
Vegan
Steps
First, prepare the quinoa according to package instructions.
While the quinoa is cooking, wash and chop the fruit and vegetables and set 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 marinading, dice the watermelon into 1″ cubes, slice the cucumber finely with a mandoline slicer, and dice the tomato and set 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.
