Kale, Arugula, Cherry Tomato, Watermelon Salad

Serves 2

With a motherload of kale and arugula this year I assembled a new salad that is everything you want for Summer. The watermelon adds a sweetness that contrasts with the bitterness of the arugula of course.

Some things to consider:

Obviously the fresher the leaves the better the salad. I picked mine from the greenhouse on Saturday. The same day I stemmed the kale and tore it into bite sized pieces and pulled the leaves from the arugula stems. I stored the leaves in the crisper of the refrigerator in an unsealed ziplock with some water left from washing.

We’ve been eating this salad for everyday since I picked it, now on day 4 and it’s fresh and still lively.

I know it sounds crazy but massaging your kale softens the fibers enough to make it much easier to eat and digest. So, do it. Rub that kale. Rub it!

I keep my tomatoes at room temperature.

Adding the warmed olive oil and pine nuts slightly “wilts” the leaves. Growing up my country relatives would add bacon fat and bits to a leafy salad, this is a similar technique just a little better on the arteries.

I substituted strawberries one night and it was even sweeter.


3 handfuls of torn kale
1 handful of bite sized arugula leaves
1 handful of diced seedless watermelon
1 handful of cherry tomatoes sliced in half, red and gold if you have them
1/2 handful of pine nuts
some olive oil


Throw kale, arugula and watermelon into your salad bowl.
In a small frying pan warm olive oil (just enough to coat the nuts) and add pine nuts. Put on low heat until lightly browned. It happens fast.
Add the oil and pine nuts to the salad mix while warm.
Dress with red balsamic and olive oil to lightly coat.
Chill till served


add a small amount of thin sliced red onion
walnuts can give it a crunch and might be the right addition if you’re serving the salad on it’s own
goat cheese? You tell me!

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