Watermelon Fennel Salad

DIET: YIELD: ACTIVE TIME: TOTAL TIME:
nut free, soy free, gluten free, raw 2-4 servings 10 minutes 10 minutes

Watermelon.

Juicy, yet crisp. Light, yet bursting with flavor. Even Beyonce’s been drinkin’ watermelon. It’s a beautiful, easy crowd pleaser at any gathering, and you can step up your game by adding two simple ingredients.

Let’s show the world you fancy.

FEATURED INGREDIENT: FENNEL
If fresh dill and an onion got freaky and had a child, it would look exactly like fennel. Don’t let its wacky appearance throw you off, though. It’s crunchy, sweet, and earthy, and the entire thing - bulb, stalk, and leaves - can be used in cooking.
Fennel provides vitamin C, fiber, and potassium, and provides antioxidant properties with its unique blend of phytonutrients.
NOTES:
SLICE YOUR FENNEL THINLY. Use ether a mandolin slicer or a sharp knife, and please, use a “claw grip” (curling your fingers and resting the blade against your knuckles) to prevent a Tarantino scene from going down in your kitchen. That goes for any recipe that requires slicing, dicing, and any other kind of “-icing”.

INGREDIENTS:
1/2 large watermelon
- OR -
1 small watermelon
1 cup thinly sliced fennel, bulb only
1 cup fresh mint leaves, chiffonade cut 
DIRECTIONS:
Gently toss in a large bowl, chill, and serve. See? You fancy now.