Wednesday, October 12, 2011

Apple Celery Salad

green crunchgreen crunch b&w

The other week, I got together with some friends for a potluck. And ate. So much food. I know, I should be speaking of the massive overeating that is Thanksgiving, but it's actually been several years since I've experienced an authentic Thanksgiving meal. This year I went out for Indian instead. I highly recommend it.

But anyways, to return to the over-eating incident. We went from eating vegetable chips and quinoa salad to devouring banana bread, brownie cake, and peanut butter cookies. And alcohol. There was some of that involved as well. It resulted in the kind of fullness that makes you understand the plight of beached whales. The kind where you go to bed and can't sleep properly because your pajamas don't want to accommodate the extra five pounds you've brought to bed with you, without an invitation. The kind of sensation that tends to follow Christmas dinners and leads you to make a New Year's Resolution to only eat broccoli and cucumber for a month.

Well, suffice to say I didn't make any resolutions regarding cucumber diets or lemon juice fasts. I'm not totally crazy. Or so I tell myself.

What I did do - the day after, mind you, when I no longer felt the need to lie down and die, and I could walk with ease, instead of lumbering around on all fours like a poorly coordinated child - was make this salad. It's crunchy, refreshing, and full of green things, and doesn't reduce your mobility to that of a sloth's.


Apple Celery Salad
4 Celery Stalks
1 Apple (Preferably a tart, crisp variety, like Granny Smith)
1/2 Head of Romaine
2 tbsp Sliced Almonds or Sunflower Seeds

Dressing
3 tbsp Lemon Juice
2 tbsp Apple Cider Vinegar
1 tsp Honey or Agave
1 tsp Grainy Mustard
1/2 tsp Dried or Ground Oregano
Salt & Pepper to taste

Serves 1.

slice and dice


1. Wash and trim celery stalks. Slice thinly. Wash, quarter, and core the apples, then slice and chop into small pieces. Set aside.

2. Soak romaine in water for 5 - 10 minutes to crisp the lettuce. Gently shake off excess water, then slice in half. Store one half in the fridge, and chop remaining half into bite-sized pieces.

3. Combine all dressing ingredients in a bowl and whisk with a fork. Taste and adjust proportions to your own liking. Add in all the prepped ingredients and toss to coat with dressing. Sprinkle with almonds and/or sunflower seeds. For a heartier salad, throw in some chickpeas or navy beans.

crunchy greens

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