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Epicurious

Fennel and Celery Salad with Pumpkin Seeds

4.1

(12)

Image may contain Plant Food Produce Seasoning Dish Meal and Vegetable
Fennel and Celery Salad with Pumpkin SeedsGail Albert Halaban

Use a V-slicer for the vegetables and a peeler for the Parmesan.

Recipe information

  • Yield

    Makes 4 servings

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 1 1/2 ounces)

Preparation

  1. 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.

Nutrition Per Serving

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
TagsSaladCeleryVegetableFennelRoot VegetableParsleyHerbs & SpicesPumpkin SeedSeedParmesanCheeseDairySideStarterDinnerGluten FreeVegetarianQuickEasyNo-CookBon Appétit

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