Ingredients:
- 2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
Directions:
- Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
- Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl.
- Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.59 Kcal (911 kJ) | ||
| Calories from fat | 168.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 29% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 109.66mg | 5% | |
| Potassium | 693.83mg | 15% | |
| Total Carbs | 11.36g | 4% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 2.1mg | 12% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 108.88 Kcal (456 kJ) | ||
| Calories from fat | 84.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 29% | |
|---|---|---|---|
| Cholesterol | 1.52mg | 1% | |
| Sodium | 54.87mg | 5% | |
| Potassium | 347.2mg | 15% | |
| Total Carbs | 5.68g | 4% | |
| Sugars | 0.73g | 6% | |
| Dietary Fiber | 2.47g | 20% | |
| Protein | 1.13g | 5% | |
| Vitamin C | 17.8mg | 59% | |
| Iron | 1.1mg | 12% | |
| Calcium | 49mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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