Ingredients

  • 8 medium celery stalks, peeled and thinly sliced on an angle
  • 2 medium fennel bulbs, cored and thinly sliced (fronds reserved for garnish)
  • 2 medium Granny Smith apples, cored and cut into matchsticks
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Sea salt and black pepper, to taste
  • ¼ cup toasted pumpkin seeds, for garnish

Directions

  1. In a large bowl, combine the celery, fennel, and apples.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, and mustard.
  3. Pour the dressing over the salad and toss to combine.
  4. Taste and season as desired with salt and pepper.
  5. Garnish the salad with chopped fennel fronds and pumpkin seeds before serving.

Servings

Serves 8

This refreshing salad is light and crunchy, the perfect contrast to the many rich dishes of the holidays. It also makes a nice brunch when served with poached eggs.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Related posts: