Christopher Testani
Recipe information
Yield
8 Servings
Ingredients
2
pounds English hothouse cucumbers, cut into ¾-inch cubes
1
large fennel bulb, fronds separated, bulb cut into ½-inch cubes
½
teaspoon fresh lemon juice
2
pears, peeled, quartered, cored, cut into ½-inch pieces (about 2 cups)
¾
cup pomegranate seeds, divided
¾
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Place cucumbers in a large resealable plastic bag. Place fennel fronds in another resealable plastic bag. Place fennel bulb in a large bowl of water and top with lemon juice; cover. Chill cucumber, fennel, and fronds overnight.
Step 2
Combine cucumber, fennel bulb, pears, and ½ cup pomegranate seeds in a large bowl. Add Granny Smith Apple Cider Vinaigrette; toss to coat. Season with salt and pepper. Garnish with reserved fronds and remaining ¼ cup pomegranate seeds.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 3 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 55