Recipe information
Yield
4 Servings
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)
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Preparation
Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 249.6 %Calories from Fat 69.2 Fat (g) 19.2 Saturated Fat (g) 5.1 Cholesterol (mg) 15.0 Carbohydrates (g) 6.8 Dietary Fiber (g) 2.6 Total Sugars (g) 1.3 Net Carbs (g) 4.2 Protein (g) 14.7