|DIET:||YIELD:||ACTIVE TIME:||TOTAL TIME:|
|nut free, soy free, gluten free, raw||2-4 servings||10 minutes||10 minutes|
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.
|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”.|
|1/2 large watermelon|
|- OR -|
|1 small watermelon|
|1 cup thinly sliced fennel, bulb only|
|1 cup fresh mint leaves, chiffonade cut|
|Gently toss in a large bowl, chill, and serve. See? You fancy now.|