Honeydew & Fennel Salad with Basil
 

Honeydew & Fennel Salad with Basil

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Such an amazing pairing of textures and flavors in this easy to prepare and refreshing salad. The sprinkle of red pepper flakes adds heat to this cool dish.

SERVING SIZE

4

INGREDIENTS

1/2 cup shelled pistachios, chopped

1 fennel bulb

3 tablespoons olive oil

1 honeydew, rind and seeds removed, sliced thin

1/2 lemon

1 tablespoon white wine vinegar

sea salt to taste

handful of basil leaves, torn into pieces

1/4 teaspoon crushed red pepper flakes

 

INSTRUCTIONS

Remove the bottom and green parts from the fennel bulb and compost or save for another recipe. Thinly slice the fennel bulb using a mandoline or sharp knife.

Finely chop fronds until you have about ⅓ cup, transfer to bowl with nuts, and stir in oil. Season with salt.

Place melon and fennel in a serving bowl. Grate zest from lemon into the same bowl, then squeeze juice over. Drizzle vinegar over the top and season with salt. Toss to combine.

Finish by adding the torn basil leaves and red pepper flakes. Drizzle with a little more oil. Enjoy!

  PRINT VERSION

vegetable plate

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