“Beth Booker, Ft. Sanders Regional Medical Center This recipe is from the July 2004 Cooking Light magazine.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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.

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