1 medium fennel bulb, thinly sliced
1/2 apple thinly sliced
1 celery stalk, thinly sliced
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup fresh coriander
1 fresh lime juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil extra virgin
Toss fennel, apple, parsley, coriander in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Topped with pomegranate seeds.