Fennel Celery Salad

I just added this Fennel Celery Salad to my meal prep arsenal because it holds even after a few days of sitting in the fridge. Now there’s really no excuse for me to not eat salad throughout the week. It also makes a great snack salad. Something you can pull out at 4pm when dinner feels so far away and YOU NEED SOMETHING NOW.

You know what I like about this Fennel Celery Salad? It’s a party for your mouth. It’s crunchy, salty, tangy, and delicious!

I am going to eat it over and over until I get sick of it! I think you’ll be into it too.

Ingredients are gathered:

Chop therapy! Fennel, celery, parsley, and roasted almonds HOORAY.

I mix the dressing in a tiny jar. Shake it up. Instantly emulsified.

Pour it over the salad. Toss it!

Stir in the grated Parmesan! Season with salt & pepper to taste.

YUMMMM.

It’s a bowl of health. Perfect for the time of year.

Welcome to the #shutterbeanmealprep arsenal, Fennel Celery Salad.

I heart you!

Fennel Celery Salad

makes 4-6 servings

2 fennel bulbs, thinly sliced

4 stalks celery, thinly sliced

1/2 cup chopped parsley

1/2 cup chopped roasted almonds

1/4 cup rice wine vinegar

1/8 cup olive oil

1/3 cup grated Parmesan (add more if you’d like!)

salt & pepper to taste

Place fennel, celery, parsley, and roasted almonds together in a large bowl, set aside. In a small bowl (or jar!), mix rice wine vinegar and olive oil. Drizzle dressing over fennel celery mixture and toss to combine. Add in the grated Parmesan, give it a good toss and season with salt & pepper to taste.

Susan D January 29, 2022

Love to try this but wondering about the “1/8 cup tablespoons olive oil”?

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- Tracy January 29, 2022
  
  my bad! it’s 1/8 cup thanks for catching that.
  
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Vera (from Lisbon, Portugal) February 11, 2022

Hi Tracy! I am a celery/ fennel lover, so really had to try this proposal.
Served as a side dish, it looks like a simple salad, but then it gets quite addictive. 🙂
I made half a recipe, to start with, and just loved the crunchiness of the fennel, celery and parsley, the tanginess of the rice vinegar (I decided that I really had to do it because of this ingredient), as well as the depth and nutiness of the roasted almonds and of the nutritional yeast (that I have used instead of the parmesan, as an experiment).
Next time, I will do it by the book, i.e. with parmesan, to see the difference. 🙂
It occurred to me to use dried tomato (instead of the cheese) or to try a waldorf-alike version, by using a green apple.
For fans, perhaps anchovies could also be a good option for the salty element.
Thank you/ obrigada!

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- Tracy February 14, 2022
  
  Glad you liked it! xo
  
  Reply
Bobby Coyle April 18, 2022

This is excellent and tastes fantastic!! Does the recipe call for 4 stalks of celery or 4 ribs? Trying to settle a minor relationship dispute…

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- Tracy April 19, 2022
  
  now that i look it up, i suppose it’s supposed to be 4 ribs.
  
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Bobby Coyle April 20, 2022

I lose, but we are all winners with this dish. Thank you Tracy for the wonderful recipe. It’s super tasty and healthy. I’m thinking about adding some air fried chickpeas next time as well to see how that goes.

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Catherine January 8, 2023

Currently my fave in rotation. I added a 1/2 cup of diced Pink Lady apples.

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candy clicker December 11, 2024

thank you for sharing this amazing recipe. It’s quite yummy and nutritious. To see how it goes, I’m considering including some air-fried chickpeas the next time.

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