Celery is kind of a forgotten vegetable. I usually have it on hand so that I can make my husband’s favorite tuna salad, or to include in vegetable soups, but other than that it is used for very little else. This week I got two huge, beautiful bunches of celery in my Full Circle Farms delivery. It got me thinking about how I might expand my use of the vegetable. This salad is a wonderful way to showcase celery. I served it alongside Miso Noodles, but it would be a great compliment to a wide variety of meals. I love vegan salads, especially if I’m serving a main course that contains dairy. (I try not to include dairy in more than one course of a meal.) This salad would be great alongside a pasta, lasagna, risotto or pizza.
Celery, Apple and Walnut Salad
This is a great crunchy vegan salad.
Servings: 3
Ingredients
For the Dressing
- 1 lemon juiced
- 2-3 TBSP olive oil
- 1/2 tsp dijon mustard optional
- salt and pepper
For the Salad
- 2 stalks celery preferably one outer stalk and one inner stalk with leaves thinly sliced on the diagonal and leaves coarsely chopped.
- 1/2 apple I like honeycrisp, gala, fuji or granny smith cored and thinly sliced.
- 2 cups lettuce torn
- 1/2 cup walnut pieces toasted
- salt and pepper
Instructions
- Combine dressing ingredients in small jar and shake to combine.
- Combine salad ingredients in a serving bowl and toss with dressing.
- Serve immediately.
