Refreshing honeydew melon and fennel salad with pistachios

This hot summer weather calls for light and cold dishes. Just like this refreshing honeydew melon and fennel salad with pistachios. It so delicious and will keep you cool in this heat. The pairing of fennel and melon is really amazing. There’s the cold sweetness of the honeydew melon paired with the aroma of fennel. Pistacchios add some crunch and a bit of aleppo pepper adds some a bit of spice. 

This recipe is really simple and a perfect summer lunch or serve it as a side to your summer bbq. It will definitely wow your dinner guests! Make sure to buy a firm and ripe honeydew melon and a smaller size fennel bulb. I prefer using ready roasted and salted pistachios for some extra salty flavour. As you know from some of my other recipes, I love using Aleppo pepper. Basically Aleppo pepper is dried chili without the pips. I usually buy it on my favourite market here in Hamburg but you can buy it online, here for example!

The recipe is not only perfect for all fructosefree foodies, also if you are on a healthy diet. It’s full of vitamins and minerals and will give you a little health boost in this summer heat.

I would love to see your take on this recipe! Just comment at the bottom of the page or tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

Honeydew melon and fennel salad with pistachios

Honeydew melon and fennel salad with pistachios, herbs and aleppo pepper

Servings: 2 people
  • 0,5 firm & ripe honeydew melon
  • 1 small fennel bulb
  • 1 bunch herbs like dill and thai basil
  • 1 handful roasted and salted pistachios (chopped roughly)
  • juice of half a lemon
  • 1 tsp aleppo pepper
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • salt
  • pepper
  1. Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

  2. For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

  3. Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

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