10 Ingredients
  • 3 small fennel bulbs, thinly sliced
  • 6 celery stalks, thinly sliced on a diagonal
  • 1 medium shallot, thinly sliced into rings
  • 1/2 cup fresh flat-leaf parsley, very coarsely chopped
  • 1/4 cup celery leaves, very coarsely chopped (optional)
  • 1/2 cup pomegranate seeds, divided
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
Nutrition
138
7% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 9

Fiber

18% 5

Sugars

- 7

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

17% 411

Calcium

8% 75

Magnesium

7% 27

Potassium

17% 582

Iron

7% 1

Zinc

3% 0

Phosphorus

10% 70

Vitamin A

8% 72

Vitamin C

40% 24

Thiamin (B1)

3% 0

Riboflavin (B2)

4% 0

Niacin (B3)

4% 1

Vitamin B6

6% 0

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

197% 158
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