Crunchy Fennel Salad with Pumpkin Seeds
This salad is so delicate and beautiful. Using light buttery greens makes the dish elegant enough for a special occasion but hearty enough for a week night dinner too. This one always wows them at a brunch (so I volunteer for salad duty often!) De-lish!
Servings: 4
Ingredients
- 1 head butter lettuce
- 2 small fennel bulbs trimmed, halved vertically and sliced
- 3 celery stalks sliced into 1/4 inch slices (or rough chopped, whatever! most of us are moms!)
- ½ cup fresh Italian parsley leaves chopped
- ¼ cup toasted, salted pumpkin seeds (or pepitas)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¾ cup Parmesan cheese optional
Instructions
- Chop butter lettuce into bite-sized pieces.
- Combine fennel, celery, parsley, and pumpkin seeds in large bowl.
- Whisk lemon juice and oil in a small bowl and season with salt and pepper to taste.
- Toss salad mixture with lemon oil dressing.
- Top with Parmesan cheese (optional).
Notes
**The parmesan cheese adds a nice texture to the salad but if you're dairy-free, no need to add. It's still just as delicious. I often leave the cheese off as I eat dairy so rarely.
By Thyroid Loving Care (J. Wittman)