Fennel and Celery Salad
User Reviews
5.0
6 reviews
Excellent
Fennel and Celery Salad
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This fennel and celery salad is loaded with medjool dates, almonds, fresh parsley and shaved parmesan. It's crunchy, sweet, savory and so easy to whip up!
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Ingredients
- 6 celery heart stalks about 1 ½ cups
- 1 medium fennel bulb trimmed (about 1 cup)
- 4 Medjool dates pitted and chopped
- ½ cup raw almonds
- 1 Tablespoon fresh parsley chopped
- 1 lemon juiced
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper optional
- 2 Tablespoons extra virgin olive oil
- 1 oz parmesan-reggiano shaved
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Instructions
- Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
- Thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices.
- Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!
Notes
- Recipe inspired and adapted from Bon Appétit.
- Bon Appétit
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
263kcal
(13%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Sodium
500mg
(21%)
Potassium
572mg
(16%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 263kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 500mg | 21% |
| Potassium | 572mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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