Chopped Cucumber, Pear, and Fennel Salad
Chopped Cucumber, Pear, and Fennel Salad is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 2 pounds 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 2 cups), and 1/2 cup pomegranate seeds in a large bowl.
Add 3/4 cup 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 1/4 cup pomegranate seeds and reserved fronds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.