🥒 Crunchy celery and cucumber salad

4 servings · prep 10 min · cook —

Ingredients

• 5 celery stalks, sliced
• 2 medium cucumbers
• 1/2 avocado, sliced
• 1/2 Granny Smith apple, sliced
• 35 g dried cranberries
• 1/4 red onion, thinly sliced
• 25 g sliced almonds
• 45 ml olive oil
• 30 ml lemon juice, 1 tsp zest
• 1/2 tbsp maple syrup
• 1/2 tsp Dijon mustard
• 8 g fresh mint, chopped
• Salt, pepper

Method

1. Halve the cucumbers lengthwise then slice into thin 3 mm half-moons. Thinly slice the celery, apple and red onion.
2. Whisk the olive oil, lemon juice and zest, maple syrup, mustard, chopped mint, salt and pepper.
3. In a bowl, combine the celery, cucumber, apple, red onion, cranberries and almonds.
4. Pour over the dressing and toss to coat.
5. Fold in the avocado last, gently, just before serving: added too early it crushes and darkens.
6. Serve straight away for maximum crunch, or after 10 to 15 min chilled to let the flavours meld.

Adapted from The Cooking Foodie (YouTube)

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