Fennel and Celery Salad with Pumpkin Seeds
Use a V-slicer for the vegetables and a peeler for the Parmesan.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Salad
Side
Easter
Vegetarian
Quick & Easy
High Fiber
Parmesan
Celery
Pumpkin
Spring
Seed
Mandoline
Bon Appétit
Sugar Conscious
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 celery stalks, cut crosswise into paper-thin slices
- 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
- 1/2 cup fresh italian parsley leaves
- 1/4 cup toasted salted pumpkin seeds (pepitas)
- 3/4 cup parmesan cheese shavings (about 1 1/2 ounces)
Preparation Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese. Per serving: 249.6 kcal calories, 69.2 % calories from fat, 19.2 g fat, 5.1 g saturated fat, 15.0 mg cholesterol, 6.8 g carbohydrates, 2.6 g dietary fiber, 1.3 g total sugars, 1.3 g net carbohydrates, 14.7 g protein Nutritional analysis provided by Bon Appétit
