Celery Fennel Salad with Preserved Lemon and Dates

Name: Celery Fennel Salad with Preserved Lemon and Dates
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 680 grams large bunch celery (about , leaves trimmed and tough outer fibers removed with a vegetable peeler; 2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed; 237 milliliters loosely packed flat-leaf parsley leaves; 2 Tbsps About fresh lemon juice; 59 milliliters chopped preserved lemon rind, store-bought or homemade; 113 grams cup Medjool dates (about; 79 milliliters extra-virgin olive oil; 10 servings Sea salt and pepper

Celery Fennel Salad with Preserved Lemon and Dates is a gluten free, primal, and whole 30 side dish. This recipe serves 10. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 124 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have preserved lemon rind, fennel bulbs, sea salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.