Saturday, May 28, 2011

Cilantro, Celery & Almond Salad


This unassuming salad would bode well as a clean ending to a rich meal. I added more raisins than the original recipe required because the added sweetness just gave it a bit more kick.


Serves 4


Adapted from Martha Stewart Living Magazine April 2011 edition

  • 6 celery stalks
  • 2 cups of cilantro leaves
  • 1 cup of raisins
  • 1/4 cup toasted slivered almonds
  • 3 T olive oil
  • 1 T plus 1 t lemon juice
  • Coarse salt to taste



Combine all ingredients and toss to coat the veggies with the olive oil and lemon juice. Add additional salt if required.

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