Ingredients
Scale
- ¼ cup pine nuts
- 1 large fennel bulb (very thinly sliced)
- 5 celery stalks (very thinly sliced)
- ½ cup fresh flat-leaf parsley (chopped)
- ¼ cup lemon juice (freshly squeezed)
- 3 tablespoons extra virgin olive oil
- Kosher salt and pepper (to taste)
Instructions
- Toast the pine nuts in a skillet over medium-high heat for 5–10 minutes until golden brown, stirring occasionally.
- While the nuts toast, thinly slice the fennel and celery. Chop the parsley.
- In a large mixing bowl, combine the sliced fennel, celery, and parsley.
- Toss with freshly squeezed lemon juice and olive oil. Season with salt and pepper to taste.
- Top with toasted pine nuts before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg