Cucumber and Pomegranate Salad
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 lemon
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons champagne vinegar
- salt
- pepper
- 1 cucumber (seedless English best)
- 1 green apple
- 1 pomegranate
directions
- Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
- In a jar, combine above with oil, vinegar, salt and pepper. Shake well. Dressing can be refrigerated up to 2 days.
- Pluck 2 tablespoons of fennel fronds and reserve for garnish.
- Trim and core fennel. Slice paper thin.
- With veggie peeler, peel alternating strips for cucumber skin. Then, thinly slice cucumber crosswise at an angle.
- On a serving platter, layer fennel, cucumber and apple. Shake dressing and drizzle on top. Top salad with pomegranate seeds and fennel fronds.
- Sprinkle 1/4 teaspoon of salt all over top.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.