Editor’s Note: For our Summer Recipes series, we are finding more ways to cool down. Recently, Ellen Sue Spicer-Jacobson showed us how delicious antioxidants are via delectable fruit salads and tropical smoothies! Last week we were cool as cucumbers with, well. . . cucumber salads of course! This week, she takes us through the sweet, sweet goodness of an apple and pomegranate salad.

Utensils: Cutting board and knife, bowl, serving plate(s)
Prep time: 20 minutes
Cooking time: None
Categories: Vegan, Gluten Free, NSA (No sugar added)

Ingredients (I used all organic, because the foods below are heavily sprayed)

one large apple (gala, pink lady, etc.), washed, cut, cored, and diced
juice of one half lime or lemon
1/2 cup raw sunflower seeds
2 celery stalks, trimmed, washed and diced
half dozen red grapes, cut in half
1/4 cup pomegranate seeds
1 tsp. olive or walnut oil
lettuce leaves or endive leaves
juice of 1/2 lime (other half)

1/2 tsp. 5 spice powder (optional)
sliced fennel bulb or diced cucumber (optional)
crumbled goat feta (optional)

Directions

1. Place diced apples in a medium sized serving bowl and squeeze 1/2 lime (or lemon juice) over the apples
2. Add raw sunflower seeds, diced celery, halved grapes, and pomegranate seeds.
3. Toss salad with olive oil. Add five spice powder, if using. (Substitute other condiment of your choice.)
4. Place lettuce or endive leaves on a platter or separate plates. Spoon salad over leaves.
5. Sprinkle on the lime juice from other half of lime.
6. Add optional fennel or cucumber and feta cheese. Serve chilled.

Yield: Serves two people as a main dish salad, or four as a side salad.