How To Make Fennel, Pomegranate & Broad Bean Salad
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Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes
Serves:
Ingredients
- 2 fennel bulbs, thinly sliced
- 1 cup pomegranate seeds
- 1 cup cooked broad beans
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
-
In a large bowl, combine the fennel, pomegranate seeds, broad beans, mint, and parsley.
-
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to coat.
-
Serve the salad chilled or at room temperature.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 22g
- Dietary Fiber : 7g
- Sugar : 0g
- Protein : 5g
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