Tag Archives: vegan salad

Celery, Apple and Walnut Salad

Celery is kind of a forgotten vegetable.  I usually have it on hand so that I can make my husband’s favorite tuna salad, or to include in vegetable soups, but other than that it is used for very little else.  This week I got two huge, beautiful bunches of celery in my Full Circle Farms delivery.  It got me thinking about how I might expand my use of the vegetable.  This salad is a wonderful way to showcase celery.  I served it alongside Miso Noodles, but it would be a great compliment to a wide variety of meals.  I love vegan salads, especially if I’m serving a main course that contains dairy.  (I try not to include dairy in more than one course of a meal.)  This salad would be great alongside a pasta, lasagna, risotto or pizza.

Celery, Apple and Walnut Salad
Celery, Apple and Walnut Salad
Serves 3
This is a great crunchy vegan salad.
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For the Dressing
  1. 1 lemon, juiced
  2. 2-3 TBSP olive oil
  3. 1/2 tsp dijon mustard (optional)
  4. salt and pepper
For the Salad
  1. 2 stalks celery (preferably one outer stalk and one inner stalk with leaves) thinly sliced on the diagonal and leaves coarsely chopped.
  2. 1/2 apple (I like honeycrisp, gala, fuji or granny smith) cored and thinly sliced.
  3. 2 cups lettuce, torn
  4. 1/2 cup walnut pieces, toasted
  5. salt and pepper
Instructions
  1. Combine dressing ingredients in small jar and shake to combine.
  2. Combine salad ingredients in a serving bowl and toss with dressing.
  3. Serve immediately.
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Summer Corn and Tomato Salad – Two Ways

Mexican Grilled Corn Salad / Summer Corn and Tomato Salad
Serves 6
Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
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Mexican Grilled Corn Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled jalepeno*, seeded and minced (optional)
  3. 1 grilled orange pepper*, finely chopped
  4. 1 pint cherry tomatos, halved
  5. 1 avocado, finely chopped
  6. 1 clove garlic, pressed or finely minced
  7. juice of 1 lime
  8. 2 TBSP olive oil
  9. 1 TBSP red wine vinegar
  10. 1 TSP agave nectar
  11. 3 tbsp chopped cilantro or flat leaf parsley
Summer Corn and Tomato Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled medium zucchini*, chopped
  3. 1 pint cherry tomatoes, halved
  4. 1/2 small red onion, finely diced
  5. 1 clove garlic, pressed or finely minced
  6. 2 TBSP olive oil
  7. 2 TBSP red wine vinegar
  8. 1 TSP agave nectar (or you could use sugar)
  9. 3 TBSP basil chiffonade
  10. Optional Additions-
  11. 1/2 cup of fresh mozzarella (perline, or other shape cut into small dice)
  12. 1-2 cups of cooked Israeli couscous (turns the salad into a hearty lunch or light dinner)
Instructions
  1. Combine all ingredients, toss and serve.
Notes
  1. *To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.
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