Photo: Anna Pelzer
Fennel, Parsley, and Celery Salad Recipe
5 ingredients
5 min + 5 min
6 to 8 servings
openrecipes
Familiar flavors combine in unexpected ways in this sophisticated salad.What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They're...
Estimated Nutrition (whole recipe, rough)
83
Calories
3g
Protein
1g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 with leaves attached, plus additional leaves from the celery bunch
- 2 medium fennel bulbs , cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
- 1 cup Italian parsley leaves, coarsely chopped
- 1/3 cup oil-cured black olives , halved and pitted
- 1/2 preserved lemon , rind only, very thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes