Celery and fennel salad
Delight in the refreshing crunch of fennel and celery in this zesty salad. Perfect for a light lunch or a side dish bursting with flavor.
Ingredients:
- cup pine nuts
- large fennel bulb, very thinly sliced
- celery stalks, very thinly sliced
- cup fresh flat-leaf parsley leaves with tender stems
- tablespoons fresh lemon juice
- tablespoons olive oil
- Kosher salt, freshly ground pepper
- ounces Parmesan, shaved
Instructions:
- Heat the oven to 350°. Roast pine nuts on a baking sheet with edges, stirring occasionally, until they turn golden brown, for about 8 to 10 minutes; allow them to cool.
- Mix fennel, celery, parsley, and pine nuts with lemon juice and oil in a big bowl; add salt and pepper for taste. Present the salad by adding Parmesan on top.
Summary:
- Calories: 952 kcal
- Fat: 79 g
- Protein: 31 g
- Carbs: 40 g
- Potassium: 2302 mg
- Magnesium: 204 mg