Ingredients for making salad with fennel and pomegranate seeds
- Pomegranate seeds 1/2 cup
- Olive oil 2 tablespoons
- Cucumbers 3 pieces
- Fennel 2 pieces
- Apple green 1 piece
- Lemon 1 piece
- Wine vinegar 3 tablespoons
- Salt to taste
- Pepper to taste
- Main ingredients: Cucumber, Pomegranate, Apple
- Serving 5 servings
Kitchen knife, cutting board, knife for cleaning vegetables, fine grater, bowl, tablespoon, flat dish.
Making a salad with fennel and pomegranate seeds:
Step 1: Preparing the dressing.
Rinse the lemon and grate a little zest (about 1/2 teaspoon) Cut the fruit in half and squeeze from it about 2 dining rooms spoons juice.
In a bowl, mix lemon juice, zest, wine vinegar, olive oil, salt and pepper. Shake everything well with a fork.
If you pour this dressing into a jar with a lid, then it can be stored in the refrigerator for two days.
Step 2: Prepare the pomegranate.
Carefully clean the pomegranate, freeing the grain from the peel and whitish partitions.
Step 3: Prepare cucumbers and apples.
Peel the apple (optional), remove the twig and core with seeds, and cut the remaining pulp into very thin slices.
Rinse the cucumbers, partially or completely cut the skin from them, and then cut into thin circles or semicircles.
Step 4: Prepare the fennel.
Rinse the fennel, dry it, cut the green part, and divide the remaining half in half and finely chop with a knife or a vegetable cutter.
Step 5: Mix the salad with fennel and pomegranate seeds.
Put thinly sliced ingredients on a flat dish, pour them on top with dressing, sprinkle with pomegranate seeds and fennel greens. Immediately serve the prepared salad with fennel and pomegranate seeds to the table.
Step 6: Serve the salad with fennel and pomegranate seeds.
Serve a salad with fennel and pomegranate seeds on the festive table as a cold snack. It turns out a delicious refreshing dish.
Enjoy your meal!