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Honeydew and Fennel Salad with Basil

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1/4

honeydew

1 1/2 cups

Basil, leaves

1

Fennel, bulb

1/2

Lemon

1

Kosher salt

1 tsp

Maras red pepper flakes

6 tbsp

Olive oil

2 tbsp

White wine vinegar

1/4 cup

Pistachios, raw