Celery Chopped Salad

One of our volunteers made us a delicious, celery heavy salad with lots of cheese, dried fruit and toasted almonds. A bit of citrus and good olive oil soften the texture and flavor of desert grown celery and the other ingredients bring it all together into a delicious chopped salad of celery and shredded vegetables. Use whatever combination of fruit and nuts you have available. With a sturdy salad like this, you can make extra and keep it in the fridge to eat for a few days.

Ingredients

2-3 cups finely sliced mixed spring veggies (cabbage, kale or root vegetables)

3 cups finely sliced celery stems and leaves

1 tablespoon sour citrus juice or apple cider vinegar

2 tablespoons good olive oil or nut oil

1/2 cup toasted nuts, chopped

1/2 + cup salty cheese (Rosy used a shredded Pecorino but parmesan or manchego would be good too)

1/2 cup dried currants, cherries, cranberries or chopped dates

Salt and red chile flakes, to taste

Directions

Mix oil, vinegar, salt and chile flakes into veggies, tossing well to coat. Taste and adjust seasoning as needed. Let sit for at least 30 minutes. Add nuts, cheese, dried fruit and mix gently before serving.

Submitted by Rosy Diamente, Tucson CSA