Skip to content
0.0 – 0 reviews • Celery
| Level: |
Intermediate |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 1 1/2 pounds cuttlefish, cleaned
- 2 celery stalks
- 1/2 cup walnuts, chopped
- Juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- Bunch fresh Italian parsley, chopped
- Salt
Instructions
- Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain and cut into thin strips and toss into a large bowl.
- For the celery: use a vegetable peeler to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.)
- Add the celery shavings to the bowl along with the walnuts, freshly squeezed lemon juice, extra virgin olive oil, and salt. Mix well.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
362 |
| Total Fat |
24 g |
| Saturated Fat |
3 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
31 g |
| Cholesterol |
191 mg |
| Sodium |
658 mg |
