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Crunchy Celery Salad

Prep time 15 mins
Yield Serves: 4


  • 3 tablespoons lemon juice, from about 1 lemon
  • 1/4 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 4 ribs celery, trimmed and sliced 1/4-inch thick (with celery leaves reserved for garnish, optional)
  • 1 medium fennel bulb, trimmed and sliced 1/4-inch thick (with chopped fennel fronds reserved for garnish, optional)
  • 1 large red bell pepper, seeded and sliced 1/4-inch thick
  • Pepper

Nutrition Information

  • calories 158
  • fat 14 g
  • satfat 2 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 209 mg

How to Make It

  1. Combine lemon juice and salt in a small bowl. Whisk in oil.

  2. Place all vegetables in a large bowl. Pour dressing over, season with pepper and toss. Taste and adjust seasoning. Serve or cover and refrigerate for up to 3 hours. Before serving, toss and sprinkle with celery leaves and fennel fronds, if desired.