Kale & Watermelon Salad with Chimichurri Beef

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Some days you just hit the jackpot with your cooking and absolutely love what you’ve created. Last night was one of those nights for me, I thoroughly enjoyed everything about this dish. I hope you will too!

Kale with Watermelon Salad with Chimichurri Beef

Ingredients

Salad

  • 2 cups Baby Kale
  • 1 cup Watermelon
  • 1/2 Avocado
  • 1 Spring onion
  • 1/2 cup salt reduced Feta
  • 1/3 cup toaster Pinenuts
  • Small handful fresh Mint
  • 1 teaspoon macadamia or olive oil
  • 1 teaspoon lime juice
  • Herbamare salt or Himalayan salt for seasoning

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Chimichurri

  • 5 tablespoons of olive oil
  • 4 tablespoons of apple cider vinegar
  • 1/2 lemon -juice from
  • 1/2 jalapeno or 1 red chilli
  • 1 large clove garlic
  • 1/2 teaspoon cumin
  • Large handful fresh parsley
  • Small handful fresh coriander
  • Herbamare salt or Himalayan salt for seasoning

Beef

  • Grass-fed beef of your choice – I used rump

How to

Salad

In a large bowl combine oil, lime juice and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them and  making them easier to digest.  Add the chopped up spring onion, watermelon and avocado. Top with the feta and sprinkle with roasted pinenuts and fresh mint.

Chimichurri

Blitz the herbs and chilli in a food processor or chop very finely by hand. Add the oil, lemon juice, vinegar and seasoning. Pulse to combine everything to a saucy consistency.

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