Amy’s Celery Salad Recipe with Citrus and Chilies
This celery salad recipe combines crunchy celery, creamy avocado, and sweet orange all together with citrus and chilies. The recipes is adapted from from Amy Pennington’s cookbook Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More. It is filled with delightful and delicious recipes, and I love the way they are organized.
I believe celery is an under sung hero of the vegetable world, with its salty, crunchy satisfying flavor, I think it needs its spotlight like kale, or cauliflower… but I digress. I altered the recipe merely by adding some dried fruit and nuts as garnish, but it certainly doesn’t need it.
From Amy Pennington's book: Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins and More.
Sliced thinly and paired with creamy avocado and tangy orange slices, this celery salad is perfect for feeding a crowd and a great item to pack if you’re traveling—the celery won’t break down and turn to mush, and it is infinitely healthier than any food you’ll find at an airport.
- 8 stalks celery, from the heart or 4 large celery stalks
- 1 large orange, Navel, Cara Cara, or Valencia
- 1 large avocado, cubed
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon red chili flakes
- fine sea salt
- black pepper, freshly ground, 3-4 grinds
Cut the celery stalks and leaves, working slowly to cut them as close to paper thin as possible. In a large bowl, put the sliced celery. (If using large stalks of celery, you can slice thinly on a mandoline.)
To prepare the orange, cut both the top and bottom from the orange and set it on a cutting board, cut side up. Using a sharp knife, carefully cut off the peel by running the knife lengthwise from top to bottom, removing only the peel and white pith. Be careful not to cut too deeply into the fruit flesh. Hold the orange over the celery bowl to catch the juices, cut segments between the membranes, working toward the center for the fruit. Rotate the orange as you work, until all the flesh has been cut out into triangular segment. Add the orange wedges to the bowl. Squeeze any residual juice from the membranes into the bowl and discard the membranes.
Add the avocado, oil, vinegar, mustard, honey, and chili flakes to the bowl and fold to combine well, making sure no lumps of mustard or honey are left. Season to taste with the salt and pepper and serve.