Melon Fennel Salad with Pistachio Oil

This Melon Fennel Salad with Pistachio Oil is simple, fresh and utterly delicious! Thinly sliced fennel, cantaloupe and honeydew melon tossed with lemon juice and served drizzled with pistachio oil. Perfect salad to serve at brunch, lunch or dinner.

Course Breakfast & Brunch, Side Dishes

Cuisine American

Keyword easy recipe, no-cook recipe, salad, spring recipe, summer recipe, vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 327

Author Laurie McNamara

Equipment

Ingredients

FOR THE PISTACHIO OIL:

1/4 cup fennel fronds chopped
1/3 cup roasted and salted pistachios
1/3 cup olive oil plus more if needed
kosher salt
freshly ground black pepper

FOR THE MELON SALAD:

2 medium fennel bulbs
12 ounces cantaloupe thinly sliced
12 ounces honeydew melon thinly sliced
2 lemons juiced
4 ounces parmesan shavings
fennel fronds
flaky salt for serving
freshly ground black pepper

US Customary - Metric

Instructions

MAKE THE PISTACHIO OIL:

In the bowl of your mini food processor or blender, measure and add in pistachios, fennel fronds, a pinch of flaky salt and some freshly ground black pepper (I eyeball it). Lastly, pour in the olive oil. Secure the lid and blend until coarsely chopped.
Scrape down the sides of the bowl, secure the lid and process until you’ve reached a desirable yet drizzle-able consistency and set aside.
Note: If you find it to be too thick, add a tablespoon of olive oil at a time, until you’ve reached a desired consistency.

MAKE THE SALAD:

With a sharp knife,thinly slice the cantaloupe and honeydew melon. Peel the outer tough layer from the fennel. Using a mandolin, thinly slice the fennel on the thinnest setting.
In a large bowl, add the sliced cantaloupe and honeydew melon, thinly sliced fennel bulb and a couple pinches of flaky salt. Squeeze in the juice of a lemon or two – depending on how juicy it is. Toss to combine.
Next add in the shaved parmesan cheese. Gently toss once more to combine.
Transfer to a serving bowl or platter. Drizzle with the pistachio oil, sprinkle with flakey salt, freshly ground black pepper and extra fennel fronds.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition