14 May Nutritious and delicious eats – Kale Watermelon salad
Hey there! Rachel here from Steady Rhythm Wellness. As a new mama to my sweet baby girl, Finley, and a health coach passionate about helping others, I’m so excited to share another monthly nutrition blog with Doulas of Marquette.
I am welcoming the arrival of more sunlight and the shift to warmer weather here in the Upper Peninsula. Springtime in my kitchen means swapping out the hearty chili recipes for fresh dishes full of vibrant colors. Our bodies often crave warmer, denser foods in the winter months and lighter foods in the spring.
During the warmer months, I spend less time in the kitchen and more time soaking in the precious sunny days outside. Opting for recipes that are quick and easy is my jam! Carving out a shorter amount of time to prep and cook meals can still be meaningful and rewarding. One of my favorite recipes to bring to a dinner party or backyard BBQ is a kale salad full of plenty of toppings.
There are so many beautiful benefits to eating kale while pregnant! This dark green veggie is full of calcium and fiber. Kale will be available at farmers markets soon and it always tastes so good from a local farm! Kale is also tasty in soups, smoothies, quiche, and in pesto!!
This kale salad calls for a MASSAGE! It sounds so funny to massage your kale! The whole idea behind this is to breakdown this very fibrous veggie. My favorite food blog, Minimalist Baker, explains how and why kale needs a good massaging. The blog can be found here: https://minimalistbaker.com/easy-massaged-kale-salad-15-minutes/
I hope you enjoy this delicious recipe! We’d love to receive your pics and feedback! Check out the tags to Steady Rhythm Wellness and Doulas of Marquette for more great resources!
Kale Watermelon Salad
A few handfuls of kale
Cubed pieces of watermelon (I tend to add lots to the salad)
1 avocado, sliced
2-4 tbsp goat cheese
1/4 cup plain pumpkin seeds
Olive oil and red wine vinegar to taste
Salt and pepper to taste
- Pull the kale leaves off from the tough stems and discard the stems. Use a knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Drizzle olive oil and red wine vinegar over the kale.
- Add the avocado, watermelon, goat cheese, and pumpkin seeds.
- Toss the salad. Add any salt and pepper to taste.
Other salad topping ideas: chicken, quinoa, feta cheese, sunflower seeds, or a different salad dressing.
Here’s to your health,