Photo: Anna Pelzer
Fennel and Celery Salad with Pumpkin Seeds
7 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
275
Calories
12g
Protein
21g
Fat
12g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes