Ingredients
5 cups cubed seeded watermelon, divided
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced fennel bulb (about 2 medium)
1 1/2 cups fresh flat leaf parsley
Preparation
Place 1 cup melon in blender; process until smooth. Strain mixture through a fine sieve over a bowl, reserving 1/4 cup juice. Discard solids and remaining juice Combine 1/4 cup watermelon juice, lemon juice, salt and pepper in a large bowl, stirring well. Add remaining watermelon, fennel, and parsley; toss gently to combine.
