| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup celery, shaved with a vegetable peeler
- 1 cup white mushrooms, sliced thinly
- 1 cup shaved Parmesan
- 3 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Instructions
- In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 336 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 25 mg |
| Sodium | 533 mg |
Reviews
I thought this was a tasty salad. Made it this afternoon and sat on my patio with the wife and enjoyed with a glass of Chardonnay.
A few things concerning the recipe. I used the quantities listed and I don’t see how it makes 4 serving, unless you use it as a really small side salad. The other thing it that celery is stringy to begin with. If you cut long strings of it, its hard to chew. I cut it a bit before it put it in the bowl. I found that if you use the peeler to take really short stings off the celery, it comes out much better.
But overall, very tasty…
I enjoyed it more than I thought I would since I am not a big mushroom fan, it was light and refreshing and love lemon. I added some fresh chives and parsley from my garden. It definitely is a good way to use the celery in your fridge. Thanks Claire!