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1 rating

Watermelon Kale Salad

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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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
Servings4
Calories Per Serving749
Total Fat72g100%
Sugar9gN/A
Saturated8g39%
Cholesterol9mg3%
Protein8g16%
Carbs22g7%
Vitamin A592µg66%
Vitamin B120.1µg1.9%
Vitamin B60.5mg23.7%
Vitamin C133mg100%
Vitamin E15mg73%
Vitamin K766µg100%
Calcium255mg25%
Fiber7g26%
Folate (food)158µgN/A
Folate equivalent (total)158µg39%
Iron3mg18%
Magnesium77mg19%
Monounsaturated45gN/A
Niacin (B3)2mg9%
Phosphorus180mg26%
Polyunsaturated18gN/A
Potassium805mg23%
Riboflavin (B2)0.2mg13.6%
Sodium964mg40%
Thiamin (B1)0.2mg12.1%
Trans0.2gN/A
Zinc1mg8%