The Watermelon + Fennel Summer Salad
ANYTHING BUT YOUR AVERAGE WATERMELON SALAD...
Here’s the scene: you’re sprawled out on the beach, glistening from the sun mixed with salt-water and rifling through your summer read. You crave to pair this picture of bliss with something hydrating and crisp. Enter, this Watermelon + Fennel salad. Watermelon is 92% water which can replenish your systems 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. Fennel also aids in digestion and is a source of fiber, which feeds your gut bacteria and is naturally detoxifying. Sumac is a dried and crushed berry from the sumac bush with a sour, tangy taste. It’s high in antioxidants, properties that reduce the signs of aging, support a healthy heart, and neutralize harmful free radicals.
Watermelon + Fennel Salad
- ¼ seedless watermelon
- 1 fennel bulb
- 2 tablespoon olive oil
- 1 lemon
- 1-2 handfuls of tender herbs (like mint, basil, dill, chervil, etc.)
- 1 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.