It isn’t quite spring yet but it is definitely in the air. I’m looking forward to fresh spring vegetables and the fresh, vibrant spring flavors. Which is why I made/love this Celery Salad.

I was going to a get together the other week and wanted to bring a side to share and I just wanted something fresh and bright. Since it isn’t spring quite yet I was limited on fresh vegetables so I tried a recipe inspired by Chef Barton Seaver.

It hit the spot and several members of my family requested the recipe. When that happens I know it is something I should share with you too!

It is amazingly simple too, which is always a huge plus in my book.

Celery Salad


  • 1 green onion, sliced (white and green parts)
  • 1 Tbs whole-grain mustard
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • 1 bunch celery, sliced (include leaves if they look good, they are the most nutritious part of the plant)
  • 1-2 carrots, grated
  • 1/3 cup cilantro
  • 1 cup pecans, coarsely chopped
  • 1 tsp jalapeno (optional)


Combine green onion, mustard, lemon juice, oil and salt. Whisk well. Add celery, carrots, cilantro, pecans and jalapeno (if using). Give a good toss and it is ready.

So simple to make plus it is delicious.

I know it seems odd since I made this dish thinking of spring but I think it would make a great side dish to something like Thanksgiving dinner too. Brighten up an otherwise (typically) heavy meal. It also adds a nice texture variety since it seems like a lot of the common Thanksgiving side dishes are often on the soft side.

Mmmmm ... Get in my belly!Click To Tweet

You might also like these other Delectable Salads


If you like this Celery Salad recipe make sure you pin it below and share with your friends and family. Thanks!


Celery Salad w/carrots, walnuts and cilantro

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