Servings: 6
- Large salad bowl
INGREDIENTS
- 4 celery stalks, julienned
- 1 fennel bulb, thinly sliced
- 2 Pink Lady apples, julienned
- ¼ pomelo, segmented
- 1 cup fresh dill, cilantro, or parsley, chopped
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
Dressing:
- Juice of 3 fresh lemons
- ¼ cup extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, or to taste
- 2 tablespoons maple syrup, optional
INSTRUCTIONS
- In a dry skillet over medium heat, toast the pumpkin and sunflower seeds until golden and fragrant, about 3 minutes. Set aside to cool.
- In a large bowl, combine the celery, fennel, apples, pomelo, and herbs.
- In a small bowl, whisk together the lemon juice, olive oil, black pepper, salt, and maple syrup, if using.
- Pour the dressing over the salad and toss gently to coat. Sprinkle with the toasted seeds and serve immediately.
RECIPE NOTES
This salad holds up well, making it a great choice for meal prep. If making ahead, add the dressing just before serving to keep everything crisp.