Fennel Salad with Celery, Cucumber, Lemon, and Pomegranate

1. 1

   Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices.

2. 2

   Snip 2 tablespoons of the fronds, and set aside.

3. 3

   Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.

4. 4

   Squeeze the lemon over the vegetables, and drizzle on the olive oil.

5. 5

   Season with salt and pepper to taste, and toss to coat.

6. 6

   Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.