Description
Hotel Citadel Celery Salad is a fresh, crunchy, and vibrant salad blending chopped celery, aromatic herbs, toasted nuts, and dried fruits. Tossed in a tangy lemon-honey dressing, this salad offers a perfect balance of textures and flavors in just 10 minutes, serving as a delightful side dish or light meal.
Ingredients
Scale
Salad Ingredients
- 2 bunches celery, chopped
- 2 large shallots, diced
- 1 bunch fresh parsley, diced
- 1 bunch fresh cilantro, diced
- 1/4 cup toasted sunflower seeds
- 1/4 cup chopped pistachios
- 1/4 cup toasted sliced almonds
- 1/2 cup dried blueberries or cranberries
Dressing Ingredients
- 2 large lemons, juiced
- 1/4 cup plus 2 tablespoons avocado oil or olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup honey
Instructions
- Chop Ingredients: Chop the celery, fresh parsley, cilantro, and shallots evenly to ensure uniform texture and flavor distribution.
- Toast Nuts: Toast the sunflower seeds, pistachios, and sliced almonds in a dry skillet over medium heat until fragrant and golden, then set aside to cool completely.
- Combine Salad Components: In a large mixing bowl, combine the chopped celery, shallots, parsley, cilantro, toasted nuts, and dried blueberries or cranberries.
- Prepare Dressing: In a separate bowl, whisk together the lemon juice, avocado or olive oil, salt, black pepper, garlic powder, and honey until the dressing is smooth and emulsified.
- Toss Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly without bruising the herbs or crushing the nuts.
- Adjust and Chill: Taste and adjust the seasoning if needed, then chill the salad briefly to allow flavors to meld before serving.
Notes
- For a nut-free version, omit the nuts and increase dried fruit or seeds.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- To toast nuts, watch carefully as they can burn quickly.
- This salad is best served chilled but can be kept at room temperature for up to 2 hours before serving.
- Avocado oil is preferred for its mild flavor; olive oil can be used as an alternative.
