Chopped Cucumber, Pear, and Fennel Salad

Ingredients for Chopped Cucumber, Pear, and Fennel Salad

• 900g cucumbers

• 1 large fennel bulb cut into 1/2" squares

• Fresh lemon juice

• 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 275g )

• 110g pomegranate seeds

• 110g Granny Smith Apple Cider Vinaigrette

• Kosher salt

• Freshly ground black pepper

How to make Chopped Cucumber, Pear, and Fennel Salad

Cut 900g cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 275g ), and 70g pomegranate seeds in a large bowl. Add 180ml Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 35g pomegranate seeds and reserved fronds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.