Give Celery a Second Chance

celery-toast2_mediumDo you hate celery? You’re not alone. Celery just may be the most disliked vegetable of all time, according to a recent survey. Many people develop a dislike of celery as children that carries over into adulthood. If you’re a celery hater, we strongly encourage you to give this super healthy, super affordable, and always available vegetable a second chance with our incredibly yummy celery salad.

 Fresh, Crisp Celery Salad with Honey-Citrus Dressing

Celery is remarkably versatile and nutrient-rich, containing an abundance of…

  • Vitamins A, C and Kcelery-board_facebook
  • Fiber
  • Antioxidants
  • Potassium
  • Molybdenum (a trace element)
  • Folic acid

 

The beauty of this seemingly simple salad comes from thoughtful ingredient pairing: mild, slightly tangy celery; sweet, citrusy dressing; fresh mint; and toasted pepitas meld into a light and satisfying dish perfect for warmer weather. To make our fresh, crisp celery salad with honey-citrus dressing, you will need…

  • 1 bunch celery
  • juice from 1 lemon celery-soaking_facebook(approximately ¼ cup) lemon juice
  • juice from one small orange (approximately ¼ cup)
  • 1/3 cup mustard
  • 1 1/2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 cup pepitas
  • 1 bunch fresh mint
  • Sea salt and black pepper to taste.

How to Make Our Fresh, Crisp Celery Salad (Plus A Unique Serving Suggestion!)

  • Begin by carefully rinsing the celery stalks, removing the leaves, and slicing into thin crescents.
  • Place the celery pieces in a bowl of cold water. Chop the leaves and set them aside.
  • Juice the lemon and orange, strain the juice into a jar, and add the mustard, honey, and olive oil. Shake vigorously to combine.
  • Place a skillet on a burner and add the pepitas. Turn the burner on to medium-high heat. Shake the pan to ensure the pepitas are evenly distributed. Once the pepitas begin to pop (this will take a minute or two), add a drizzle of olive oil and a pinch of sea salt.
  • Stir the pepitas frequently until 1/3 of them have popped, then remove from heat.
  • Finely chop the mint leaves.
  • Drain the celery and pat dry with paper towels.
  • Pour the dressing over the celery and toss to coat.
  • Add the mint and celery leaves, then mix until well combined.
  • Add the pepitas and mix again.
  • Taste and season with salt and pepper if desired.

This salad tastes best when eaten right away, but will keep for a few days in the refrigerator. If you know you won’t be eating the whole batch at once, we recommend reserving the pepitas and mixing them in just prior to serving.

While salad can be eaten all on its own, or over a bed of grain for a heartier meal, our favorite way to serve it is atop a piece of toast. We love how the dressing soaks into the bread – choose a rustic loaf with a nice crust for best results!

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