Fennel and Celery Salad with Pumpkin Seeds

Ingredients for Fennel and Celery Salad with Pumpkin Seeds

• 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

• 180ml Parmesan cheese shavings (about 45g )

How to make Fennel and Celery Salad with Pumpkin Seeds

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.