Preheat grill to 350ºF and make sure your grill grate is clean.

Next, make a small tin foil boat and place your almonds in the tin foil.

Prep kale (keep on the stalk) and green onions by placing them on a cookie sheet and drizzling them with olive oil and seasoning with salt and pepper.

Place kale stalks and green onion on direct heat on the grill. Place the tin foil boat with the slivered almonds in it on indirect heat on the grill. Cover grill and let cook for 5 minutes.

Remove kale from the grill once it begins to char a little bit and place back on the cookie sheet and set aside.*

After 5 minutes, flip green onions and stir almonds.** Place the cover back on the grill for another 5 minutes.

Prepare the dressing while vegetables are cooking on the grill by placing all ingredients for the dressing in a mason jar. Cover and shake until ingredients are well combined.

Remove green onions and almonds from the grill and set aside.

Prepare watermelon by cutting off the rind and then cutting into cubes.

Debone kale and chop and slice green onions. Then, mix kale, green onions, almonds, microgreens, and watermelon together in a large bowl or on a baking sheet.

Add dressing right before you plan to eat and enjoy!