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 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!
- 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. In a way this makes me think of Thanksgiving too and this might just make a great side dish, maybe in place of stuffing. Hmmm … something to think about.Mmmmm ... Get in my belly!Click To Tweet
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