Fennel and Celery Salad with Pumpkin Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use a V-slicer for the vegetables and a peeler for the Parmesan. 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) |
Directions:
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.
2. 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
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