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Food by VICE

Crunchy Summer Salad Recipe

Oh, you went to the farmer's market? You're so cool. Slice it up and throw it in here, why don't ya?

by Farideh Sadeghin
Jul 25 2019, 11:00am

Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

1 fennel bulb, trimmed and very thinly sliced (or shave on a mandolin if you got one!)
2 tablespoons fresh lemon juice
2 tablespoons honey
4 Persian cucumbers, thinly sliced on an angle
2 peaches, pitted and thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1/2 honeydew melon (about 8 ounces|225 grams), peeled, seeded, and thinly sliced lengthwise into 2-inch pieces
1/2 teaspoon Aleppo pepper
flaky salt, to finish

Directions

1. Place the fennel in a bowl of ice water for 10 minutes.

2. Meanwhile, whisk together the lemon juice and honey in a bowl. Drain the fennel and add it to the bowl along with the cucumbers, peaches, avocado slices, and melon. Toss to combine, then transfer to a serving platter and sprinkle with the Aleppo pepper and salt to serve.

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Tagged:
Vegan
vegetarian
easy
side
salad
Cucumber
melon
fennel