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
Cut 2 pounds cucumbers (we like Englishhothouse so we can skip peeling) into 3/4"cubes.
Place in a resealable plastic bag.
Place fronds from 1 large fennel bulb cutinto 1/2" squares in a resealable plastic bag.
Place fennel in a large bowl of water witha squeeze of fresh lemon juice to preventbrowning; cover. Chill cucumber, fennel,and fronds overnight.
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.
Add 3/4 cup Granny Smith Apple
Cider Vinaigrette; toss to coat.
Add morevinaigrette, if desired. Season to taste withkosher salt and freshly ground blackpepper.
Garnish with 1/4 cup pomegranateseeds and reserved fronds.