Ingredients for Celery Radish And Olive Salad
- 2 celery stalks
- Radishes
- Kalamata Olives
- Extra Virgin Olive Oil
- Fresh Chives
- Fresh Lemon Juice
- Salt
- Black Pepper
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How to Make Celery Radish And Olive Salad
- Remove the outer dark green ribs of 2 celery stalks and reserve for another use (e.g., soup stock).
- Finely chop the celery leaves and set aside in a bowl.
- Trim and discard the base of the celery hearts. Cut the celery hearts crosswise into 1/4-inch thick slices.
- Add the sliced celery and reserved leaves to a medium bowl.
- Add 1 cup of thinly sliced radishes, 1/2 cup of Kalamata olives (pitted and halved), 1/4 cup of finely chopped red onion, and 2 tablespoons of fresh parsley to the bowl.
- In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, salt, and freshly ground black pepper to taste.
- Pour the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
18g
Fat
9g
Carbs
3g
