Bloom Fresh Summer Salad

Recipe by Celebrity Chef, Paula Hankin.


1/2 cup Bloom Fresh pomegranate arils

1 bunch asparagus, shaved
1 bunch radishes (8 radishes), thinly sliced
1 orange, thinly sliced
1/4 red onion, thinly sliced
1/2 cup raw pistachio nuts, chopped
1/2 cup goat cheese crumbles

Lemon Dressing:
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt (to taste)

Whish together all ingredients for the dressing and set aside.


  1. Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
  2. Run a vegetable peeler (or potato peeler) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl.
  3. Once you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad.
  4. Thinly slice the orange and fennel bulb and add to the salad bowl along with the chopped pistachios, goat cheese and pomegranate seeds.
  5. Pour all of the lemon dressing over the salad and toss and serve.