I absolutely love this salad! Yes, exclamation point included, which, BTW, has internally been a contentious debate, as I rarely, if ever, use them in writing. I just felt like honestly, that statement needed more chutzpah, more purpose, more spark, more oomph.
I’ve had this watermelon beet salad three times this week already and every. single. time. I fall in love with it—and that’s only partly due to having a ton of watermelon in my fridge. It’s light, it’s summery, and every part of it is 100% vegan. The salad itself is incredibly easy to make if you have a mandoline handy—if you don’t, I could see using the same ingredients but chopping them differently so they are easier to bite and mix together. You also could easily make this into a larger portion because more often than not, all of your ingredients come in larger quantities than the ones that I have below.
The trick here is to keep the elements simple and light and not overthink anything regarding this process. Don’t necessarily pay too close attention to the tbsp or tsp, just keep in mind a light drizzle and a pinch and you should be fine—remember that you can add but you can’t take away, so keep that in mind with the oil, salt, and chili flakes.
I’m trying out new call’s to action, how are we feeling about ‘let’s dive in?’
Yields: 2-4 servings
Watermelon, thinly sliced
1 beet, thinly sliced
1 zucchini, thinly sliced
2 radishes, thinly sliced
4 leaves of Lacinato kale (dino kale), chiffonade
1 Tbsp coconut shavings
1 tsp sesame seeds
1/2 tsp chili flakes
1 lime, zested and juiced
sesame oil, drizzled
olive oil, drizzled
salt & pepper, to taste
The first step is to take your Lacinato kale and remove the stem from the leaf. Then, take all four leaves roll them together as neatly as possible and chiffonade the kale. Once you have a chiffonade, place the kale in a separate bowl and begin to massage the kale with a small drizzle of olive oil, a pinch of salt, and a pinch of pepper. Massage until soft, set aside.
Take your watermelon and cut it in half, set one side aside to wrap later and place in the fridge. Slice the end off and begin to shave all of the green and white parts off the half of the melon, you should be left with a dome-like shape of the pink watermelon.
Then, slice the watermelon in half again, and cut into thinly sliced slivers. They should look like thin half moons. You can begin plating them and arrange these halves as you prefer. I arranged them in sort of a starburst shape and layered them on a bias next to each other.
Drizzle with olive oil lightly and toss in a pinch of salt.
Take out your mandoline and slice off the end of your zucchini, then place your mandoline on its thinnest setting, no larger than a millimeter and begin to shave the zucchini. You should have large ribbon-like zucchini slices. You should be able to curl them into a large roll without breaking. This could take one or two tries, to get the sliver just right.
If you don’t have a mandoline, thinly slice your zucchini into round pieces. The thinner the better.
Place on top of your watermelon, drizzle with olive oil lightly and toss in a pinch of salt.
Rinse your red beet, scrubbing off any unsightly parts. Once cleaned, cut the root end off and use your mandoline to slice them into a thin disk-like shape.
If you don’t have a mandoline, thinly slice your beet into round pieces. The thinner the better.
Place on top of your watermelon and zucchini, drizzle with olive oil lightly and toss in a pinch of salt.
Rinse your radish, then cut off the root end and use your mandoline to slice them into a thin disk-like shape.
If you don’t have a mandoline, thinly slice your radish into round pieces. The thinner the better.
Place on top of your watermelon, zucchini, and beets, drizzle with olive oil lightly and toss in a pinch of salt.
Throw in your kale all over.
Then zest your lime and drizzle all over the salad along with the juice along with a small amount of sesame oil, sesame seeds, chili flakes, and coconut shavings.
Plate and enjoy.