Watermelon and Heirloom Tomato Salad with Kale Mint Pesto

Serves: 4


2 cups Cut ‘N Clean Greens Kale
3 cups watermelon, diced
2-3 heirloom tomatoes
1 cucumber, sliced
¼ cup balsamic vinager
¼ cup olive oil
Salt and pepper to taste
GarNish: fresh mint leaves

Kale, Mint and Almond Pesto

1 cup Cut ‘N Clean Greens Kale
1 cup mint
¼ cup almonds
¼ cup almond oil
1/8 cup water
Salt to taste


In a food processor, pulse kale, mint leaves and almonds. While on, slowly add almond oil. Slowly add water to desired consistency (about 1/8 cup). Season with salt to taste.

Whisk together balsamic vinegar with olive oil in a small mixing bowl. In a medium mixing bowl, add kale and a portion of the dressing. Massage kale until desired tenderness. Add diced watermelon, sliced heirloom tomatoes and sliced cucumbers. Season with salt and pepper to taste.

To plate, add kale, mint and almond pesto and kale, watermelon, tomato and cucumber. Drizzle with a little more balsamic vinaigrette and GarNish with some fresh mint.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits or Tuscan Kale
Watermelon and Heirloom Tomato Salad with Kale Mint Pesto

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

A great summer salad featuring watermelon, heirloom tomatoes, kale and cucumber with a kale, mint and almond pesto and balsamic vinaigrette