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Celery Salad with Dates, Almonds, and Parmigiano
VICE9Ingredients
35Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 celery stalks (leaves separated and reserved, tough fibers peeled off, sliced on an angle into ¼-inch thick pieces)
- 4 medjool dates (pitted and roughly chopped)
- 1/2 cup toasted almonds (roughly chopped)
- 3 Tbsp. fresh lemon juice
- 1/4 tsp. chile flakes (dried)
- kosher salt
- freshly ground black pepper
- 2 oz. parmigiano reggiano cheese (shaved into shards with a vegetable peeler)
- extra-virgin olive oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium450mg19% |
| Potassium300mg9% |
| Protein9g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium25% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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