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Kale and Honeydew Summer Salad

large servings
Prep time
15 mins
Special Diets
Food Allergies

Adapted from


The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!


  kale (4-5 stalks, washed, stems removed)
1 lemon (juice of)
1 honeydew melon (removed from rind, thinly sliced)
1⁄3 calmonds (sliced)
1⁄3 ccheese (Romano, shaved, or for a local twist, use Sartori Sarvecchio)
1 Tmaple syrup (or agave)
  salt (to taste)
  black pepper (to taste)
2 Toil (sunflower)


Slice the kale into thin ribbons. Place in a large bowl and set aside.

Whisk the lemon juice, maple syrup or agave, salt, and pepper in a small bowl and pour over the kale. Massage the dressing into the kale leaves, mixing well.

Add the melon, almonds, and cheese to the kale. Toss well and place in the fridge for 5-10 minutes so the flavors can combine.

Toss everything once more before serving. Top with a little extra cheese and salt and pepper. Enjoy!