Serves 4
15 min
Celery Salad
Recipe GLPR60d3fa6d219ab8
A crisp and refreshing salad featuring paper-thin shaved celery, fresh broccoli, toasted sunflower seeds, and shaved Parmesan, dressed simply with a bright lemon and honey vinaigrette. This light salad celebrates the natural flavors and textures of its wholesome ingredients.
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Ingredients
4 stalks Celery stalks, cleaned, trimmed, and shaved paper-thin
1 cup Broccoli, chopped into small florets
¼ cup Sunflower seeds
⅓ cup Parmesan cheese, shaved with a vegetable peeler
3 tablespoons Extra virgin olive oil
½ Fresh lemon juice
2 teaspoons Honey
Salt
Black pepper
Directions
Rinse the celery stalks under cold water and pat dry with paper towels. Using a sharp knife or mandoline slicer, shave each stalk lengthwise into paper-thin ribbons.
Chop the broccoli into small, bite-sized florets. Rinse and pat dry.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and honey until well combined and emulsified.
Season the dressing to taste with salt and black pepper, adjusting the balance of flavors as preferred.
In a large mixing bowl or on a serving platter, combine the shaved celery, chopped broccoli, and sunflower seeds.
Pour the lemon-honey dressing over the vegetable mixture and gently toss to coat evenly, allowing the vegetables to soften slightly.
Top the salad with the shaved Parmesan cheese. Serve immediately while the celery remains crisp and tender.
