Traditional recipes

Chopped Cucumber, Pear, and Fennel Salad

Chopped Cucumber, Pear, and Fennel Salad


  • 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
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • 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.

  • 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.

,Photos by Christopher Testani

Nutritional Content

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) 55Reviews Section

Watch the video: Cucumber and fennel salad (October 2021).