Author: Allie, Hamama Success Manager

Prep Time: 10 minutes

Cook Time: N/A

Makes: 4-6 Servings

Looking for a new, cool and crisp salad to pass around the table? This recipe is loaded with delicate slices of crunchy celery, tart green apple, smoky almonds and savory celery microgreens in a lemony-mustard vinaigrette. It makes for a beautiful and refreshing side salad to share.

For the Salad:

• 1 medium tart green apple (like Granny Smith)
• 4 medium celery stalks
• 2 tbsp freshly squeezed lemon juice (about ½ a large lemon)
• 2 tbsp fresh celery leaves (the tops of the celery stalks), finely chopped
• ¼ cup fresh flat leaf parsley, chopped
• ¼ cup Savory Celery microgreens, plus more for garnish
• ¼ cup smokehouse almonds, roughly chopped (can sub for nut of choice, toasted)

For the Vinaigrette:

• 2 tsp Dijon mustard
• Squeeze of fresh lemon juice
• 2 tbsp apple cider vinegar or white wine vinegar
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground pepper, to taste

• Prepare the dressing by whisking the mustard, lemon and vinegar together. Add the olive oil in a slow, steady stream while whisking constantly. Once well combined, season with salt and pepper to taste. Set aside.
• Core and cut the apple julienne (cut thin slices then stack the slices and cut into long, thin strips / matchsticks). Toss the apple with fresh lemon juice in a large bowl and set aside.
• Thinly slice the celery stalks on a mandoline or with a sharp knife and toss with the apples.
• Add fresh celery leaves, parsley and microgreens to the salad bowl. Toss with the vinaigrette until well combined.
• Top the tossed salad with the nuts and an extra garnish of savory celery microgreens. Add an additional sprinkle of sea salt and black pepper if desired before serving.