Melon and Fennel Salad


1 ripe honeydew melon (skinned and sliced on a mandolin)
1/2 fennel (tops removed and set aside; thinly sliced on a mandolin)
juice of 1 orange
juice of 1/2 lemon
1/4 c. green olives (roughly chopped)
1/2 Tbsp. orange zest
tops of fennel, chopped
sea salt and fresh black pepper, to taste
3 Tbsp. Persian Lime Olive Oil

Gently mix melon, fennel, and olives. Flavor with sea salt and pepper.
Mix orange and lemon juices with Lime Olive Oil. Stir into salad. Sprinkle orange zest and chopped fennel tops over the salad.
Serve chilled.

 *Submitted by Leah Read-Schroeder

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