Watermelon Kale Salad

Watermelon Kale Salad
Staff Writer
Watermelon Kale Salad
Anthony Mair

Watermelon Kale Salad

A summer salad from chef Brian Massie, corporate executive chef for The Light Group, features a cucumber vinaigrette and quick pickled red onions.

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4
Servings
588
Calories Per Serving
Deliver Ingredients

Ingredients

For the kale

  • 2 bunches kale
  • ¼ Cup olive oil

For the onion

  • 1 large red onion
  • ½ Cup red wine vinegar
  • ½ Cup water
  • 2 Tablespoons kosher salt
  • ½ Teaspoon cumin
  • ¼ Teaspoon chile flakes
  • 1 sprig thyme

For the vinaigrette

  • 1 Cup peeled and diced cucumber
  • ½ Cup white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon salt
  • 1 Tablespoon chopped shallot
  • ½ Teaspoon minced garlic
  • 1 Cup salad oil

For the sour salt

  • ¼ Cup kosher salt
  • 2 Tablespoons chili powder
  • 1 Tablespoon citric acid
  • ¼ Teaspoon cayenne pepper

For the salad

  • 1½ Cup diced watermelon
  • ¼ Cup sliced cucumber
  • 2 sliced radishes
  • Salt
  • ¼ Cup crumbled queso añejo

Directions

For the kale

Wash and remove the kale stems, and then tear the leaves into 3-inch pieces. Place the kale in a stand mixer with the olive oil and turn the mixer on a medium speed setting. Agitate the kale in the mixer until it is glossy and torn into 1-inch pieces.

For the onion

Peel the onion and shave it into thin rings using a mandolin (the Japanese style are the easiest to use) about 1/16-inch thick. Bring the vinegar and water to a simmer and add the salt, cumin, chile flakes, and thyme. Pour the vinegar mixture over the sliced onions and set in the fridge for a couple hours, up to overnight.

For the vinaigrette

In a blender combine the cucumber, vinegar, mustard, salt, shallots, and garlic, and blend until smooth. Once smooth, slowly drizzle the oil into the blender cup until completely emulsified.

For the sour salt

In a dry blender combine the salt, chili powder, citric acid, and cayenne until slightly powdery.

For the salad

In a large mixing bowl toss the kale, watermelon, cucumber, and radish with 1/2 cup of the vinaigrette, season the salad with salt as you toss. Transfer to a bowl and garnish with ¼ cup of the pickled red onion and the crumbled cheese, and finish the salad with a couple dashes of the sour salt.

Nutritional Facts

Total Fat
52g
74%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
50mg
17%
Carbohydrate, by difference
14g
11%
Protein
20g
43%
Vitamin A, RAE
131µg
19%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
62mg
6%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
4µg
0%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
660mg
44%
Water
61g
2%
Zinc, Zn
1mg
13%

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.