Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Cucumber, Fennel and Watermelon Summer Salad
Refreshing and delicious cucumber, fennel and watermelon salad with golden and crispy fish fillets
This post is written in collaboration with Gorton’s Seafood. All opinions are mine alone #lightandeasyseafood #gortonspartner
Summer mode activated 😎☀️
Because summer is all about easy, light and delicious meals, wouldn’t you agree?!?
And nothing is better that a salad bowl loaded with flavor and your daily dose of seafood to make you want to have “just salad” for lunch every single day!
Look at this summer salad!
It’s the perfect quick lunch, ready in only a few minutes, fresh and healthy, and super tasty.
It’s a great combination of sweet and savory, juicy and crunchy. All in one big bowl.
The usual cucumber-watermelon salad normally comes with red onions (but I’m not a huge fan of raw onions), and crumbled feta cheese (yum). You can add either, or both.
OR you can do just like I did and add some crispy and golden fish fillets. It adds some extra protein and lots of flavor.
Ready to try it too?!?
Here is my quick and easy recipe!
Other vegetarian recipes you might like:
Cucumber, Fennel and Watermelon Summer Salad
Refreshing and delicious cucumber, fennel and watermelon salad with golden and crispy fish fillets
Servings:
2
Prep Time
10 min
Cook Time
15 min
Resting Time
Total Time
25 min
Ingredients
- 2 cups watermelon, cut in cubes
- 2 Persian cucumbers
- 1 fennel bulb, plus frond to decorate
- 4 Fish Fillets
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon honey
- Sea salt and freshly ground pepper, to taste
- Fresh mint (optional)
Instructions
- Cut the watermelon in cubes (about 1 inch side). Thinly slice the cucumber and fennel.
- Cook the fish fillet in your air-fryer (or oven) following the directions on the bag, until golden and crispy.
- In a small bowl, whisk the lemon juice with olive oil, honey, salt and pepper.
- In a bowl, toss the watermelon, cucumber, fennel with the vinaigrette.
- Top with the fish fillet cut in pieces, fennel fronds and fresh mint (if you like). Serve.
