Crunchy celery salad with almonds and cranberries

Based on 2 ratings

β€œAn easy addition to the Thanksgiving (or any) table, this celery salad is refreshingly crisp and light with a vibrant tartness that pairs well with rich and meaty mains or creamy sides.”

Difficulty

Easy πŸ‘Œ
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
12 stalks celery
Granny Smith apple
3 tbsp dried cranberries
1 tbsp apple cider vinegar
70 g almonds (toasted)
3 tbsp lemon juice
3 tbsp olive oil
3 sprigs mint
salt
pepper
water (cold)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls (large)
  • bowl (small)
  • cooking spoon
  • platter (for serving)
  • Step 1/4

    • 12 stalks celery
    • water (cold)
    • cutting board
    • knife
    • bowl (large)

    Slice celery stalks on the bias to create long, thin pieces. If your stalks have leaves, pluck them and set aside for later. Transfer the sliced celery to a bowl of cold water (iced is even better) and let soak while you prepare the other ingredients.

  • Step 2/4

    • 3 tbsp dried cranberries
    • 3 tbsp lemon juice
    • 3 tbsp olive oil
    • 3 sprigs mint
    • almond
    • pepper
    • 70 g almonds (toasted)
    • 1 tbsp apple cider vinegar
    • Granny Smith apple
    • bowl (small)
    • bowl (large)
    • cooking spoon

    Add the cranberries to a small bowl with the apple cider vinegar. Roughly chop the toasted almonds. Add the lemon juice and olive oil to a large bowl, season with salt and pepper, and mix to combine. Thinly slice apple and add to the dressing, tossing to combine. Pluck the mint leaves from the sprigs and set aside.

  • Step 3/4

    Drain the celery and pat dry, then add to the bowl with the apple slices and dressing. Add the cranberries and almonds and toss to combine. Taste and season with more salt and pepper and olive oil if needed.

  • Step 4/4

    • platter (for serving)

    Transfer the salad to a serving platter if desired, it can also be served directly in the bowl you mixed it in. Top with mint and celery leaves (if you had them). Serve immediately or keep in the fridge until serving. Enjoy!