Celery Salad
Cook Time:
0 min
Prep Time:
10 min
Servings:
6
Ingredients
- 6 stalks of celery
- 1 cup Celery leaves from the stalks (if available)
- ¼ cup red bell pepper
- ¼ cup grapes
- 6-8 dates
- ¼ cup almonds
- ¼ cup parmesan cheese
- 1 cup baby spinach
- 1 tsp red pepper flakes
- Salt & pepper to taste
Directions
- Cut the celery stalks at an angle into thin pieces. If the stalk is too thick, peel some of the outer fibrous portions.
- Cut the red bell pepper and grapes finely. Also, julienne cut the baby spinach.
- Add all the above to a salad bowl.
- Cut the pitted dates, finely, and add to the bowl.
- Toast the almonds on medium heat in a pan for 5-7 minutes, stirring quite often to prevent burning. When the natural oils are released and you smell the aroma, switch off the flame.
- Using a chef’s knife, roughly chop the almonds on a cutting board.
- Sprinkle the red pepper flakes and mix well.
- This salad pairs well with a lemon vinaigrette.