Watermelon Salad

Danny Beason's Note:

Beth Booker, Ft. Sanders Regional Medical Center This recipe is from the July 2004 Cooking Light magazine.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 8 cups

• 5 cups cubed seeded watermelon , divided
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 4 cups thinly sliced fennel bulbs (about 2 medium bulbs)
• 1 ½ 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.