Vegan Almond and Pomegranate Fennel Salad


  • 1 large fennel root (halved, very thinly sliced)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of orange juice
  • 1-2 pinches of salt
  • 1-2 pinches of sumac
  • 2-3 tablespoons of olive oil
  • 1-2 handfuls of finely chopped parsley or a mixture of dill, coriander
  • 1-2 handfuls of crushed almonds
  • 1/4 pomegranate (Chopped)

Mix all ingredients except almonds and pomegranates in a bowl.

Let it rest in the refrigerator for 1-2 hours in order for the fennel to soften and absorb all the aroma of the other ingredients (You can serve it without resting).

Before serving, garnish with crushed almonds and pomegranate seeds.

ENJOY YOUR MEAL
 

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