This watermelon kohlrabi salad what I call a “blitz recipe”. For me, this is the kind of thing I like to serve with breakfast so that I get that extra dose of vegetables with my fruit salad. Plus with this kind of hydrating low-calorie and low-carb recipe, you can eat a ton of and still feel good about. Kohlrabi has a lot of vitamin C, dietary fibre and good-for you phytochemicals with anti-cancer and anti-inflammatory effects — good stuff. Then there is watermelon, which well…nothing quite says summer like fresh watermelon! Plus it’s low-calorie AND because it’s 95% water, it’ll help keep you hydrated in the summer heat.
A simple and quick watermelon kohlrabi salad
This watermelon kohlrabi salad starts with cubed watermelon and kohlrabi. And then to boost the simple flavors, I add a fresh chili, some green onion and fresh herbs for flavor and freshness — cilantro and mint leaves. Of course, if you prefer you can choose one herb or the other. Then I add some fresh lime juice to brighten things up. Simple flavors, for a simple and refreshing salad.
Raw kohlrabi is a nice addition to salads
I particularly like to enjoy kohlrabi raw — you can peel it and eat it like an apple, which makes it a great snack. And it’s adds some terrific mild-mannered crunch to salads. Though, keep in mind, size matters. Smaller is better: the smaller the bulb, the sweeter the kohlrabi. And if this gnarly looking vegetable isn’t your thing or just isn’t available, then go ahead and use an organic cucumber. Just scoop out the seeds, slice it thinly, add it to the salad and enjoy a classic combo.
approx. 1,3 kg piece seedless watermelon, rind removed, cubed into bite size pieces
1 small kohlrabi, peeled, cubed into bite size pieces
1 fresh red chile, thinly sliced (remove seeds and membranes if you prefer no spiciness)
1-2 green onions (white and light green parts only), thinly sliced on a diagonal
a small bunch coarsely chopped cilantro
1 tablespoon freshly chopped mint
freshly squeezed juice of 1 1/2 limes
coarse sea salt
1. In a large bowl, combine the watermelon, kohlrabi, fresh chili, green onions and herbs. Drizzle with the fresh lime juice, season with a little salt and toss to coat. Serve and enjoy!
Cucumber can also be used in place of kohlrabi. Either use sliced mini-cucumber or an English cucumber, seeded and cut into slices. And of course, if the classic combination of feta and watermelon runs through your veins, then by all means add some crumbled creamy feta on top for a salty contrast. I’m not sure how this goes with kohlrabi, but it definitely is great with watermelon and cucumber.
I like to serve this with brunch, but it also makes a light salad that can be served along with your favorite grilled dish.
Did you make this recipe?
If you make this Watermelon Kohlrabi Salad recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t foget to hashtag #ellerepublic so I don’t miss it!