Raw Recipes

Green Salad with Fennel, Cherry Tomatoes, and Watermelon

Posted on August 30 2012 | (0) Comments
Category: Soup and Salad Recipes

Green Salad with Fennel, Cherry Tomatoes, and Watermelon

Yield: 1 serving

Slightly sweet, crunchy, and aromatic, fennel frequently replaces celery in Mediterranean dishes.


  • 2 cups torn red leaf, green leaf, or romaine lettuce
  • 1/4 cup thinly sliced fennel (see note)
  • 1/2 cup cubed watermelon
  • 1 1/2 tablespoons Lemon-Herb Dressing
  • 6 cherry tomatoes, halved


  • salad spinner
  • measuring cups
  • cutting board
  • chef’s knife, 8-inch
  • serrated knife, 5-inch
  • mandoline (optional, for thinly slicing fennel)
  • measuring spoons
  • medium bowl
  • tongs
  • serving plate

Put the lettuce, fennel, watermelon, and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Top with the cherry tomatoes. Serve immediately.

Note: To thinly slice a bulb of fennel, trim off the stems and a little of the hard base and cut the bulb in half lengthwise. Put each half cut-side down on the cutting board and thinly slice it crosswise with a sharp knife. For ultrathin and uniform slices, use a mandoline.


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