Celery Salad
This uber crunchy salty brine-y celery salad is the perfect spring salad to accompany any meal!
Servings: 8 people
Ingredients
- 1 head romaine lettuce finely sliced
- 2 whole persian cucumbers cut into a small dice
- 1 bunch celery cut into a small dice
- 15 ounces canned chickpeas rinsed and drained
- ½ cup feta cheese crumbled
- 2 ripe avocados diced
For the Dressing
- 1 cup fresh dill
- 1 lemon zested and juiced
- 2 cloves garlic
- 1 small shallot
- 1 tablespoon dijon mustard
- 2 tablespoon red wine vinegar
- 1 cups olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Prep all your vegetables and transfer them to a large bowl.
- Make the dressing: in a blender add the dill, lemon zest, lemon juice, garlic cloves, chopped shallots, dijon, red wine vinegar and the extra virgin olive oil. Season well with kosher salt and cracked black pepper and blend until smooth. Adjust salt and pepper as needed and set aside.
- Drizzle the dressing on top of the veggies and toss right before serving.
Nutrition
Calories: 416kcal | Carbohydrates: 17g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 8mg | Sodium: 304mg | Potassium: 613mg | Fiber: 8g | Sugar: 2g | Vitamin A: 7417IU | Vitamin C: 21mg | Calcium: 119mg | Iron: 2mg