Celery and Fennel Salad

Celery and Fennel Salad

Serves:  6-8


¼ cup  pine nuts, toasted (can sub with toasted sunflower seeds)

1 large fennel bulb, thinly sliced

6 stalks of celery, thinly sliced

½ cup fresh parsley, chopped

3 tbsp freshly squeezed lemon juice

3 tbsp EVOO (extra virgin olive oil)

Salt and pepper to taste

Freshly shaved parmesan (optional)


Toss all ingredients together.  Serve.

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