Chopped Cucumber, Pear, and Fennel Salad

Chopped Cucumber, Pear, and Fennel Salad
Chopped Cucumber, Pear, and Fennel Salad might be just the side dish you are searching for. This recipe makes 8 servings with 70 calories, 2g of protein, and 1g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of kosher salt, pomegranate seeds, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Cut 2 pounds cucumbers (we like Englishhothouse so we can skip peeling) into 3/4"cubes.
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CucumberCucumber
2
Place in a resealable plastic bag.
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Ziploc BagsZiploc Bags
3
Place fronds from 1 large fennel bulb cutinto 1/2" squares in a resealable plastic bag.
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Fennel BulbFennel Bulb
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Ziploc BagsZiploc Bags
4
Place fennel in a large bowl of water witha squeeze of fresh lemon juice to preventbrowning; cover. Chill cucumber, fennel,and fronds overnight.
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Lemon JuiceLemon Juice
CucumberCucumber
FennelFennel
WaterWater
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BowlBowl
5
Combine cucumber,drained fennel, 2 pears, peeled, quartered,cored, cut into 1/2" pieces (about 2 cups),and 1/2 cup pomegranate seeds in a largebowl.
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Pomegranate SeedsPomegranate Seeds
CucumberCucumber
FennelFennel
PearPear
6
Add 3/4 cup Granny Smith Apple
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Granny Smith AppleGranny Smith Apple
7
Cider Vinaigrette; toss to coat.
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VinaigretteVinaigrette
CiderCider
8
Add morevinaigrette, if desired. Season to taste withkosher salt and freshly ground blackpepper.
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SaltSalt
9
Garnish with 1/4 cup pomegranateseeds and reserved fronds.
DifficultyHard
Ready In45 m.
Servings8
Health Score45
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