Parsley, Fennel, and Celery Root Salad Recipe

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Parsley, Fennel, and Celery Root Salad
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  1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
  2. Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 110.39 Kcal (462 kJ)
Calories from fat 66.54 Kcal
% Daily Value*
Total Fat 7.39g 11%
Sodium 312.75mg 13%
Potassium 250.19mg 5%
Total Carbs 8.57g 3%
Sugars 2.89g 12%
Dietary Fiber 2.75g 11%
Protein 1.29g 3%
Vitamin C 9.5mg 16%
Iron 0.6mg 3%
Calcium 29.9mg 3%
Amount Per 100 g
Calories 94.24 Kcal (395 kJ)
Calories from fat 56.8 Kcal
% Daily Value*
Total Fat 6.31g 11%
Sodium 266.98mg 13%
Potassium 213.58mg 5%
Total Carbs 7.31g 3%
Sugars 2.46g 12%
Dietary Fiber 2.35g 11%
Protein 1.1g 3%
Vitamin C 8.1mg 16%
Iron 0.5mg 3%
Calcium 25.6mg 3%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free,
  • cholesterol free

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