Preparation Instructions

• Cut each fennel bulb in half then place them flat side down. Using a sharp chef's knife, gently slice the fennel into thin strips.
• Slice the apple in half and remove the seeds and core. Slice into thin wedges.
• Line the celery sticks up horizontally and slice vertically into thin pieces.
• Add the fennel, celery and apple to a large salad bowl with the chopped parsley, mint, nuts and pomegranate seeds.
• Toss everything together with the lemon dressing. Adjust salt and pepper as needed.
• This salad can be prepared ahead of serving and refrigerated for up to 4 days.