The Watermelon + Fennel Summer Salad (Recipe)
Here’s the scene: you’re sprawled out on the beach, glistening from the sun mixed with salt-water, rifling through your latest summer read, and you need to pair this picture of bliss with something delicious, hydrating, and crisp. Enter, this Watermelon + Fennel salad. Watermelon is 92% (!!) water which can be clutch when you’re parched from all the vitamin D. We love this recipe because:
Fennel and sumac are high in Vitamin C, which helps with the formation of collagen (read: better skin). Fennel also aids in digestion and has a ton of fiber, which helps your body naturally detoxify! Sumac is a dried and crushed berry from the sumac bush with a sour, sort of tangy taste to it. It’s high in antioxidants, and Vitamin C, which helps reduce the signs of aging, your heart stay strong, and neutralizes free radicals that can cause cancer.
*Watermelon + Fennel Salad
- ¼ seedless watermelon
- 1 fennel bulb
- 2 Tbsp olive oil
- 1 lemon
- handful tender herbs (like mint, basil, dill, chervil, etc.)
- large pinch sumac
- himalayan salt, to taste
- Cut watermelon into wedges. Slice the fennel in half, and trim the top and bottom, reserving the fennel fronds for later, if desired. Core the fennel. Using a mandolin on a thin setting, carefully shave the fennel. If you don’t have a mandolin, you can always just slice it thinly.
- Layer watermelon and fennel on plate. Squeeze juice from the lemon, drizzle with olive oil, and top with sumac and salt. Tear tender herbs onto salad, along with reserved fennel fronds, if using.
*Recipe by Pearl Jones for Sakara Life.