Ingredients
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 2 cups thinly sliced fennel
- 1/2 cup diagonally sliced celery
- 4 cups torn romaine lettuce
- 2 cups grapefruit sections
- 1 cup pomegranate seeds
- 1/2 cup chopped peeled avocado
- 2 tablespoons pine nuts, toasted
Description
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