Cucumber Pomegranate Salad – Sweet-tart pomegranate seeds and apples balance the light licorice flavor of fennel in this crunchy special-occasion salad.
A perfect healthy salad with the goodness of EKiN Extra Virgin Olive Oil.
Ingredients
- 1 lemon
- 1/3 Cup EKiN Extra Virgin Olive Oil
- 3 Tablespoon vinegar
- salt
- pepper
- 1.5 Pounds Fennel Bulbs
- 1 Seedless Cucumber
- 1 Granny Smith Apple
- 1/2 Cup Pomegranate Seeds
Servings: Servings
Instructions
- From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In jar or container with tight-fitting lid, combine oil, vinegar, lemon peel and juice, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Shake well. Dressing can be refrigerated up to 2 days.
- Pluck 2 tablespoons fennel fronds from fennel tops and reserve for garnish. Trim and core fennel. With adjustable-blade slicer or very sharp knife, very thinly slice fennel. With vegetable peeler, peel alternating strips from cucumber skin, then thinly slice cucumber crosswise at an angle.
- On large serving platter, layer fennel, cucumber, and apple. Shake dressing again and drizzle all over. Top salad with pomegranate seeds and fennel fronds. Sprinkle 1/4 teaspoon salt all over.
Recipe Notes
If you buy fennel bulbs without their tops, you can use 2 tablespoons fresh dill instead.
Powered byWP Ultimate Recipe
