Fennel and celery salad with pumpkin seeds

Delight in the crisp harmony of fennel and celery in this invigorating salad, topped with a sprinkling of roasted pumpkin seeds for a perfect crunch.

Ingredients:

• 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)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 3/4 cup Parmesan cheese shavings (about 40g)
• 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

Instructions:

1. Mix celery, fennel, parsley, and pumpkin seeds together in a big bowl. In a separate small bowl, blend oil and lemon juice thoroughly. Add salt and pepper for seasoning; mix with the vegetables. Sprinkle most of the cheese and save the rest for topping.

Summary:

• Calories: 671 kcal
• Fat: 54 g
• Protein: 29 g
• Carbs: 24 g
• Potassium: 1521 mg
• Magnesium: 269 mg