Ingredients
Scale
- ¼ cup pine nuts
- 1 large fennel bulb (thinly sliced)
- 5 celery stalks (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 about 5-10 minutes until golden brown, stirring occasionally.
- While the nuts are toasting, thinly slice the fennel and celery, then chop the parsley.
- In a large mixing bowl, combine the sliced vegetables and parsley.
- Drizzle with lemon juice and olive oil, then season with salt and pepper.
- Toss everything together gently before sprinkling on the toasted pine nuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg