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Cheryl Wixson
Pretty enough for a holiday potluck, this festive red & green salad is nutritious & delicious!


  • 2 in medium watermelon radishes each about 2 inchesdiameter (6 ounces)
  • ½ cup white wine vinegar
  • ¼ cup cane sugar
  • 1 teaspoon Sea salt
  • 1 bunch kale 8 ounces
  • 2 tablespoons olive oil
  • 1 tablespoon sesame or pumpkin seed oil
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped fresh herbs (parsley rosemary, thyme, mint)
  • sea salt and fresh pepper to taste
  • ¼ cup sesame sunflower or pumpkin seeds, toasted


  • Scrub the watermelon radishes. Thinly slice with a mandolin or sharp chef’s knife.
  • In a medium bowl, combine the white wine vinegar, cane sugar, and sea salt. Add the radishes, making sure that the slices are well coated. Set aside and let marinate for 30 minutes or up to 24 hours refrigerated.
  • Wash the kale and cut off the tough stems. Slice the kale chiffonade (into ¼ inch ribbons). In a large bowl, whisk together the oils, lemon juice and fresh herbs. Season to taste with sea salt and fresh pepper. Add the kale to the bowl and massage and mix with your hands until the leaves are well coated and start to soften.
  • To serve the salad, drain the radishes. Line a platter with some watermelon radish slices, mound the kale over and garnish with more radishes. Sprinkle the top with the toasted seeds and serve.


Makes six servings.
Nutritional analysis per serving: 124 calories, 2.4 grams protein, 8 grams carbohydrates, 10 grams fat, 390 mg. sodium, 2 grams fiber.