Crunchy celery salad with almonds and cranberries

Step 1/4

• 4 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

• 1 tbsp dried cranberries
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 sprigs mint
• almond
• pepper
• 23⅓ g almonds (toasted)
• ⅓ 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!

Enjoy your meal!