Kale & Honeydew Summer Salad


Prep time: About 20 minutes. Makes two large salads.

You need:

  • 4-5 stalks of kale
  • Juice from 1 lemon
  • Honeydew melon
  • 1/3 cup sliced almonds
  • 1/3 cup shaved Romano cheese
  • 1 tablespoon agave syrup
  • Salt to taste
  • Cracked black pepper to taste
  • 2 tablespoons avocado or olive oil


  1. Wash kale and cut off thick stalks at bottom (but leave stalks that run through the center of leaves). Chop into small pieces/ribbons and set aside in large mixing bowl. Remove melon from rind and cut into thin slices. Set aside. Grate cheese and set aside.
  2. Whisk lemon juice, oil, agave, salt and pepper in small bowl and pour over kale. Toss well. Add melon, almonds and cheese. Toss really well and place in fridge for about 10-15 minutes so flavors/juices can settle in.
  3. Toss immediately before serving and top with a little extra cheese and salt/pepper.

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