October - Celery Crunch Salad

 
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Below is how much I make for 1 serving when I’m having this salad as a light lunch. You will probably want to at least double it if you are preparing it for additional people. It will keep nice and crunchy in the fridge for a day or two if you cover it to keep air out. Enjoy!

Ingredients:

  • 1 cup Celery (thinly sliced)

  • 1/4 cup Shaved Parmigiano-Reggiano Cheese

  • 1 Tbsp good quality Extra Virgin Olive Oil (EVOO)

  • 1/4 cup salted sunflower seeds (or other nuts of your choice) *note: if you use nuts that are unsalted you can increase the amount of Parmigiano you use or toss in a pinch of sea salt if you feel it needs it

  • 1 tsp fresh Lemon Juice & 1 tsp of Lemon Zest

  • fresh cracked black pepper to taste

Method:

  • Wash, dry, and thinly slice your stalks of celery

  • Toss that with the olive oil, lemon juice, black pepper, and salted seeds until well coated & combined

  • I add my shaved parm after that so it stays intact

  • Finally, top it off with some fresh lemon zest for an extra pop of citrus goodness & color.

 
michelle bourqueceleryComment