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.