Directions:
- Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
- In a jar, combine above with oil, vinegar, salt and pepper. Shake well. Dressing can be refrigerated up to 2 days.
- Pluck 2 tablespoons of fennel fronds and reserve for garnish.
- Trim and core fennel. Slice paper thin.
- With veggie peeler, peel alternating strips for cucumber skin. Then, thinly slice cucumber crosswise at an angle.
- On a serving platter, layer fennel, cucumber and apple. Shake dressing and drizzle on top. Top salad with pomegranate seeds and fennel fronds.
- Sprinkle 1/4 teaspoon of salt all over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.2 Kcal (499 kJ) | ||
| Calories from fat | 90.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Sodium | 1.49mg | 0% | |
| Potassium | 101.24mg | 2% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 6.2mg | 10% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 161.5 Kcal (676 kJ) | ||
| Calories from fat | 123.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 16% | |
|---|---|---|---|
| Sodium | 2.01mg | 0% | |
| Potassium | 137.16mg | 2% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 6.94g | 20% | |
| Dietary Fiber | 2.11g | 6% | |
| Protein | 0.93g | 1% | |
| Vitamin C | 8.4mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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