Fennel and Celery Salad with Pumpkin Seeds

Fennel has been used for centuries for its medicinal properties and is believed to aid digestion and reduce inflammation.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

Print Recipe

Easy

Fennel and Celery Salad with Pumpkin Seeds

Cooking Method: Mixing Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Fennel bulb
• 200 gram Celery stalks
• 50 gram Pumpkin seeds
• 2 teaspoon Lemon juice
• 2 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Thinly slice the fennel bulb and celery stalks.
2. In a bowl, combine the fennel, celery, and pumpkin seeds.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve chilled.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 10g4%

Sugars 4g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.