Everybody LOVES this ridiculously yummy salad! This recipe showcases the best fresh flavors of the season: watermelon, mint, basil and kale.
Can we talk a sec about the nutritional aspects? Of course, kale is the queen of all superfoods (buh bye inflammation) and watermelon contains cancer fighting lycopene. Lemons will give you a vitamin C boost and mint and basil aid healthy digestion.
1 baby watermelon (about 3 cups)
2 heads kale, shredded, stems removed (about 8 cups)
The juice of 2 big lemons
1/8 cup olive oil
Salt to taste (start with 1/2 tsp)
3/4 cup chopped mint leaves, stems removed
3/4 cup chopped basil leaves, stems removed
Pistachios for garnish
Place largely diced watermelon into a bowl, set aside. Juices will release that will be used later in the recipe.
In a separate bowl, combine kale, lemon juice, olive oil and salt.
Lightly massage these ingredients until kale softens slightly. Add herbs.
Drain some juice from the watermelon (1/4-1/3 cup) and add watermelon juice to kale mixture.
Just before serving, add watermelon to kale mixture and garnish with pistachios.
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