Cucumber and Pomegranate Salad

1. 1

   Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.

2. 2

   In a jar, combine above with oil, vinegar, salt and pepper.

3. 3

   Shake well.

4. 4

   Dressing can be refrigerated up to 2 days.

5. 5

   Pluck 2 tablespoons of fennel fronds and reserve for garnish.

6. 6

   Trim and core fennel.

7. 7

   Slice paper thin.

8. 8

   With veggie peeler, peel alternating strips for cucumber skin.

9. 9

   Then, thinly slice cucumber crosswise at an angle.

10. 10

    On a serving platter, layer fennel, cucumber and apple.

11. 11

    Shake dressing and drizzle on top.

12. 12

    Top salad with pomegranate seeds and fennel fronds.

13. 13

    Sprinkle 1/4 teaspoon of salt all over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.