Salads with a crunch are crucial when I’m focused on clean eating. This Fennel & Celery Salad is nothing but crunch, and it’s even better because you can taste all of the flavors melding together.
A healthy alternative to a boring, everyday green salad, this is perfect for a picnic, serving on the side of a heavier dish or just as a make-ahead option to keep on hand during your next round of meal prep.
With a few simple, fresh ingredients, you can have Whole30-friendly salad ready to serve after just about 10 minutes of chopping, mixing and whisking.
Ingredients
- 1 fennel bulb
- 1 bunch celery
- 1 cup packed parsley
- 1 lemon
- 3 to 4 tablespoons olive oil
- ¼ cup pine nuts
- Salt and pepper
Instructions
Wash fennel bulb and celery. Cut fennel into thin, half-moon slivers. Add to a bowl with one bunch of chopped celery, including leafy tops and stalks.
Rough chop parsley and mix into the greens. Season with a sprinkle of salt and pepper.
Zest and juice 1 lemon into a small bowl, adding salt and pepper to taste. Whisk in olive oil to create a citrus vinaigrette. Pour over salad and mix well.
Stir in pine nuts, taste and adjust seasoning. Refrigerate until ready to serve.
