A delicious vegan recipe perfect for those hot summer days. This Watermelon Poke Kale Salad is anything short of flavor and packed with antioxidants, fiber, and very hydrating.
Poke!!! A dish I am completely obsessed with my friends. I love it with real ahi-tuna and almost always order it if I see it on a menu. But of course, trying to eat more plant-based and vegan, I decided to turn one of my all-time favorite meals into a delicious vegan one.
Sooo watermelon…Yes, I used watermelon for this dish and trust me, ITS SO GOOD! Don’t knock it until you try it. I served the watermelon poke on a bed of a kale salad seasoned and dressed with Asian flavors, then topped with edamame, and drizzled with a vegan mayo-siracha sauce. YUM! Are you drooling yet? If you don’t want to use watermelon, try roasting tofu or chickpeas in its place.
Ingredients
- Watermelon
- Kale
- Coconut Aminos
- Cucumbers
- Cilantro
- Rice Vinegar
- Edamame
- Lime
- Sesame Seeds
- Avocados
- Olive Oil
- Scallions
- Vegan Mayo
- Hot Sauce
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Other Recipes You May Enjoy
- Next-Level Vegan Asian Bowl
- Miso-Ginger Avocado Salad
- Beet and Fennel Salad with Vegan Whipped Feta
- Nopales Salad
- Lemony Hearts of Palm Salad
This recipe is so fresh, light, and hydrating that I know you’ll be making it all summer long. I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Watermelon Poke Kale Salad
Watermelon Poke Kale Salad
Ingredients
- WATERMELON POKE
- 6 cups watermelon diced
- 2 tbsp sesame oil
- 4 tbsp coconut aminos or tamari or soy sauce
- 4 tsp rice vinegar
- ½ lime, juiced
- ¼ tsp grated ginger
- KALE SALAD
- 1 bunch of kale chopped
- 2 tbsp olive oil
- 2 tbsp coconut aminos or tamari or soy sauce
- 1 lime juiced
- 2 tbsp rice vinegar
- salt and pepper to taste
- 3 scallions chopped
- ½ cucumber diced
- ¼ cup cilantro chopped
- black and white sesame seeds for garnish
- 2 avocados sliced
- SIRACHA MAYO
- ½ cup vegan mayo
- 1 tbsp lime juice
- 1.5 tbsp siracha
Instructions
- For the POKE: Add all the poke ingredients into a large bowl and mix gently. Marinate in the fridge for at least 20 minutes to a couple hours.
- In another large bowl, add in the kale, olive oil, coconut aminos, lime juice, salt, pepper, cucumbers, cilantro, scallions, and mix well. Massgae with hands to soften the kale leaves.
- Assemble the bowl starting with the kale salad, then add the watermelon poke, sliced avocado, and enjoy.
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