Celery Salad
More than just a side snack next to a dip the celery shines gloriously in this salad along with extra crunch and delicious bites served with a fresh and simple red wine vinaigrette.
Ingredients
- 4 celery stalks leaves included
- 410 grams red kidney beans drained and rinsed
- 200 grams pitted olives
- 2 peppers colorful snacking peppers are smaller
- capers just a couple
- anchovies 2 to 3, roughly chopped
- Salt and Pepper Seasoning Smell & Taste Basics. Add for your taste.
Salad Dressing
- ¼ cup red wine vinegar
- ½ cup olive oil extra virgin
- 2 fresh limes or lemons
- salt and pepper
Instructions
- Measure all the ingredients for the salad dressing, add into a jar or jug, whisk or shake to combine and set aside.
- Rinse and drain the beans, set aside to drip while you prep the celery, peppers, parsley, olives, avocado and the rest of the ingredients.
- Add all the ingredients into a large salad bowl or platter starting with the celery and peppers, followed by the beans and the rest of the ingredients. Finish with the avocado so there's no mushy salad. (look at the post for more tips on how to assemble)
- Serve with the salad dressing in the fridge and add a sprinkle of seasoning to taste. Enjoy, Miranda xoxo
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen
