Celery Fennel Salad with Preserved Lemon and Dates recipes

Celery Fennel Salad with Preserved Lemon and Dates recipes
10 Ingredients
  • 1/4 cup chopped preserved lemon rind, store-bought or homemade
  • About 2 tbsp. fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • pepper
  • sea salt
  • 1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
  • 1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
  • 2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
  • 1 cup Medjool dates (about 4 oz.)
  • 1 cup loosely packed flat-leaf parsley leaves
Nutrition
141
7% daily value
11 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 14

Fiber

18% 5

Sugars

- 9

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

12% 284

Calcium

5% 53

Magnesium

7% 29

Potassium

11% 400

Iron

7% 1

Zinc

3% 0

Phosphorus

9% 63

Vitamin A

20% 177

Vitamin C

36% 22

Thiamin (B1)

5% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

5% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

151% 121
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