Fennel, Celery, and Pomegranate Salad
Try this Fennel, Celery, and Pomegranate Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 fennel bulb blade c
- 3 celery stalks thinly sliced on a diagonal
- 1.5 cups arugula
- 1 shallot, thinly sliced into rings
- 1/4 up fresh flat-leaf parsley coarsely chopped
- 1/4 up pepitas
- 1/3 cup pomegranate seeds
- juice of 1 large lime
- Carbohydrate 3.75220833638956 g
- Cholesterol 0 mg
- Fat 3.47595000019122 g
- Fiber 0.833333334881141 g
- Protein 0.419616666939602 g
- Saturated Fat 0.471733000019612 g
- Serving Size 1 1 Serving (26g)
- Sodium 20.077143229657 mg
- Sugar 2.91887500150842 g
- Trans Fat 0.264804666810162 g
- Calories 45 calories
Softly toss the fennel, celery, arugula, shallot, parsley and half of the pepitas and pomegranates in a large bowl, along with the lemon juice and olive oil. Season with salt and pepper.Serve topped with remaining pepitas and pomegranates.
