INGREDIENTS
2 Tablespoons
apple cider vinegar
3
celery stalks
2 cups
cherry tomatoes
2 cups
cucumbers
1 cup
farro
1/2 cup
fresh basil
1/2 cup
fresh mint
1/2 cup
fresh parsley
6
green onions
2 Tablespoons
lemon juice
1/3 cup
olive oil
1 1/2 cups
pomegranate arils
4 servings
sea-salt
3 Tablespoons
tahini