Put me in front of a watermelon and I will show it who’s boss. I love them, it’s a summer staple. Who says you can’t enjoy a little bit of that warm weather vibrancy in the middle of winter? Okay, this is totally sounding like a stretch, I hear you. Even though it’s a mild 80 degrees this week in Los Angeles (I apologize for that immediately) and recently I was soaking up some golden smiles having lunch at Lemonade (really, I’m not trying to rub this in, I’m from Michigan originally. Promise). I transported myself away from the “why is it still getting dark at 4:30pm hoo-ha-hump” and feel in sweet sweet crush mode with this crunchy tangy side salad. Winter produce, summer taste. Genius! Winter blues be gone.

Let’s just take it to the next level by throwing on some black sesame seeds and go full on literal watermelon cutesy mode.

Yup, I went there. I couldn’t resist.

Recipe: Watermelon Radish Salad


  • 1 large watermelon radish
  • 1 cup sugar snap peas
  • 3 TBS rice wine vinegar
  • 1 1/2 TBS sesame oil
  • Black sesame seeds


  1. With a mandolin finely slice the watermelon radish into discs, cut large discs in half
  2. Chop snap peas into 3rds
  3. Toss with rice wine vinegar & sesame oil
  4. sprinkle with black sesame seeds

Preparation time: 10 minute(s)

Number of servings (side portions): 4

In tune with my on going mission statement: side dishes do not have to be the silent sick kick! This pile of sunshine tap dances and waves some serious jazz hands all over and around his dance partner seared ahi. Delightful, really.

What kind of sides or meals are you creating to help you past the wintertime/post vacation blahs?