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Salads

October 12, 2021

Triple Melon Marinated Kale Salad with a Shallot Vinaigrette

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I’ve been working on an abundance of recipes lately including this salad and get excited because you can easily recreate this beauty at home! This zippy dressing that acts as a marinade is made with minced shallots and raw agave to give it that sweet, yet savory taste. It also includes not one, not two, but three types of melons! Plus, it is topped with crunchy honey roasted almonds, creamy feta crumbles and crispy prosciutto aka the ultimate trifecta.

If you are looking for a new way to enjoy those greens this salad is it. It’s quick, effortless and truly mouthwatering delicious. You can easily make this ahead of time if you are hosting on the weekends, if you are in need of a healthy side dish to accompany your weeknight meal or a healthy and not so boring lunch.

I am going to let you in on a little secret: you truly have not had a good kale salad unless the leaves have been massaged. Giving those little leaves some love with a good massage is the key to making it so good!

I love marinated kale because you can turn something that is bland into something that is beautiful. It is one of those leafy greens that is meant to sit in dressing without getting soggy. In fact, the longer it marinates the better! Kale me crazy (pun intended), but I truly cannot get enough of this salad. I have left over melons and you know I will be making this again, ASAP!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Triple Melon Marinated Kale Salad with a Shallot Vinaigrette

On a scale of one to ten, how excited would you be if you got the chance to eat this Triple Melon Marinated Kale Salad that gets marinated in a Shallot Vinaigrette!? ….okay okay, I’ll go first - eleven! It's light, refreshing and beyond flavorful!

Prep:
15
min
cook:
25
min
total:
40
min
Print It
Author:

Michelle

Ingredients

For the Triple Melon Marinated Kale Salad: 

  • 1 Bunch fresh Kale, leaves torn from the stem
  • 1 Cup Watermelon Balls
  • 1 Cup Cantaloupe Balls
  • 1 Cup Honeydew Balls
  • 1 3 oz package prosciutto, crispy baked at 400 for 8 minutes
  • Feta crumbles
  • Honey sliced Almonds (from jewel)

For the Shallot Vinaigrette:

  • 1/2 Cup Olive oil
  • 1 Shallot, finely minced
  • 2 TBSP White vinegar
  • 1 TBSP Coarse Dijon mustard (new primal)
  • 1/4 TSP Salt
  • 1/2 TSP Pepper
  • 3 TSP Raw agave
Instructions

For the Triple Melon Marinated Kale Salad: 

  1. Begin tearing the kale leaves from it’s stem. Place in a strainer basket when done and rinse all of the leaves to clean. Once cleaned pat dry or use a salad spinner to remove any excess water. Set aside.
  2. Cut all three of your whole melons in half. Remove any seeds from the middle. Using a melon baller, scoop out balls of melon from each one. If you do not have a melon baller, feel free to cut the melons in small cubes. Measure out about 1 cup -1 and 1/2 cup of each. Set all three aside.
  3. Prepare a baking sheet with parchment paper and non-stick spray. Preheat your oven to 400. Open your package of prosciutto and lay each piece flat on your prepared baking sheet. When the oven is done preheating, place your tray in the oven and bake them at 400 for 10-12 minutes. When done, remove and let cool for 5 then break into crispy pieces.
  4. When ready to assemble salad. Add your 3 melons to your bowl of kale, add your crispy prosciutto pieces, your feta and honey sliced almonds. Pour dressing over the salad and toss to mix well. Place in the fridge and ;let the dressing and all ingredients marinate together for at least 30 minutes and up to 3 hours.
  5. When ready, remove from the fridge.
  6. ENJOY!

For the Shallot Vinaigrette:

  1. Finely mince your shallot. Place in a bowl.
  2. Add olive oil, white vinegar, Coarse Dijon mustard, salt, pepper and raw agave. Using a fork or whisk, mix together until smooth. Oil and other parts will separate.
  3. Place in the fridge to cool until ready to serve. At least 30 minutes.

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I’m Michelle

I’m so grateful you’re here! Have a look around at some of my favorite recipes and stay a while.

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Kevin
October 19, 2021
So delicious!
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