Ingredients

• 3 small fennel bulbs, thinly sliced
• 6 celery stalks, thinly sliced on a diagonal
• 1 medium shallot, thinly sliced into rings
• 1/2 cup fresh flat-leaf parsley, very coarsely chopped
• 1/4 cup celery leaves, very coarsely chopped (optional)
• 1/2 cup pomegranate seeds, divided
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.