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Watermelon Kale Summer Salad
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Description
When it gets unbearably hot outside, the absolute last thing I want to do is cook. I don’t even want to eat anything hot, much less stand over a hot stove. If you’re still on the fence about this whole salads-as-entrees thing I’ve been talking about, this watermelon kale salad will be the thing to finally sway you.
The best game plan is to make sure you have all the ingredients on hand and chopped ahead of time.
Ingredients
- ¼ cups Sunflower Seeds
- 1 package (5 Oz. Size) Baby Kale
- ½ cups Watermelon
- ¼ cups Balsamic Vinaigrette
- Parmesan, Shaved, For Serving
Preparation
Heat small skillet over medium heat. Toast sunflower seeds, stirring constantly, until fragrant and warmed (about 2–3 minutes).
In a large bowl, toss half of the ingredients together to combine. Add remaining ingredients and continue to gently toss. Serve with shaved Parmesan on top.
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