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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Beth Booker, Ft. Sanders Regional Medical Center This recipe is from the July 2004 Cooking Light magazine. Ingredients:
5 cups cubed seeded watermelon, divided |
1 tablespoon lemon juice |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
4 cups thinly sliced fennel bulbs (about 2 medium bulbs) |
1 1/2 cups flat leaf parsley |
Directions:
1. Place 1 cup watermelon chunks in blender and puree.
2. Strain mixture through a sieve over a bowl and reserve 1/4 cup juice.
3. Discard solids and any remaining juice.
4. Combine 1/4 cup watermelon juice, lemon juice, salt and pepper in a large bowl.
5. Stir.
6. Add remaining watermelon, fennel, and parsley.
7. Toss gently to combine.
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