Watermelon Fennel Salad
This weekend we served this salad with Portobello Mushroom “Burgers” and Lemon Kale Salad. It was the perfect backyard dinner.
Ingredients
4 cups of sliced watermelon
1 cup of thinly sliced fennel
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese
2 Tbsp. chopped fresh mint
Honey-lime dressing:
1 Tbsp. canola oil
1 Tbsp. honey
1 Tbsp. lime juice
dash of salt
Directions
Combine the watermelon, fennel, red onion, feta, and mint in a serving bowl. In a small bowl, whisk together the oil, honey, lime juice, and salt. Drizzle over the salad and toss to combine. This salad is best served immediately or after chilled in the refrigerator for 1-2 hours. It will hold for up to 1 day in the refrigerator. Yields 4 (1-1/2 cup) servings.
