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1 fennel bulb, white part “shaved” with a mandoline or sliced very thin in a processor

(Save fennel fronds to make 2 Tbsp for garnish)**

1 seedless English cucumber, peeled in alternating strips and sliced thin

1 Granny Smith apple, halved, cored, and very thinly sliced

1/2 cup fresh pomegranate seeds (arils)

Dressing:

1 organic lemon

3 Tbsp. champagne or white wine vinegar

1/2 tsp. sea salt, divided

1/2 tsp. black pepper

 

On a large serving platter layer fennel, cucumber. and apple slices. Grate 1/2 tsp. lemon peel and combine with 2 Tbsp. lemon juice and the rest of the dressing ingredients in a jar and shake well. Drizzle dressing over all. Top salad with fennel fronds and pomegranate seeds. Sprinkle with remaining tsp. salt. **Easy to find whole organic fennel bulbs in many produce sections where organics are available.