As it’s celery season and apples are abundant, here’s that classic Summer fête dish but with a healthy spruce up. It’s crisp and creamy all at once and not a tub of mayo in sight!
We shared this as a side dish but it would fill one person for lunch or dinner.
2 ribs of celery
1 small apple (crisp and tart is best)
large handful of shelled walnuts
dark green salad leaves
juice of 1 lemon
½ tsp dijon mustard
salt and pepper
Dice the celery and apple (leave the peel on). Place in a bowl with the walnuts. For the dressing, mash up the avocado with the lemon juice, mustard and seasoning. Loosen, if needed, with a little water. Coat the celery, walnuts and apple in the dressing and arrange on the leaves.
(Walnuts are full of protein and good heart & skin loving fats. They also benefit brain function, which is so easy to remember…look at them! The high water and insoluble fibre content make it a great digestive cleanser. It is also a source of magnesium, (hooray!), the energy boosting and de-stressing mineral in which New Zealand soils are deficient. Avocado is an all round happy fruit, providing good fats and a balance of easily digested nutrients. Dark green salad leaves contain iron and are highly alkalinizing, as is lemon. Akaline foods rule and can help to reverse illness and discomfort borne of having too acidic a diet.)