Shaved honeydew, fennel & olive salad

This salad may look and sound simple, but don't let that fool you. The spice of the fennel is the perfect foil to soft, smooth and sweet honeydew. Add in the olives and the orange zest, and you have one refreshing summer taste sensation.

Serves 1.

Ingredients

1 small fennel bulb, sliced thinly or shaved on a mandoline, plus fennel fronds, chopped

1/2 small honeydew melon, shaved on a mandoline (or very thinly sliced if you don't have one)

5 - 6 kalamata olives, pitted

1 tbs of fresh orange juice

2 tbs of fresh lemon juice

Extra virgin olive oil

Sea salt and cracked pepper

Method

In a large salad bowl, combine the orange and lemon juice with 2 tablespoons of olive oil. Season with salt and pepper.

Add the fennel, melon and olives and toss to coat. 

Arrange on a plate and top with chopped fennel fronds, orange zest and another drizzle of olive oil before finishing with a pinch more salt and pepper. 

 

Vegan | Gluten-free | Raw | Paleo