Ingredients
Scale
- 2 hearts of celery (about 20 stalks with leaves)
- 1 medium red onion (quartered and thinly sliced)
- ½ cup extra-virgin olive oil
- 2 lemons (zest and juice)
- 2 tablespoons red apple vinegar
- 2 tablespoons capers (drained and roughly chopped)
- 1 teaspoon minced garlic
- Fresh oregano leaves for garnish
- ¼ cup fresh parsley leaves (roughly chopped)
- Kosher salt and freshly ground pepper to taste
- Red pepper flakes (generous pinch, optional)
Instructions
- Trim leaves off the celery stalks and chop healthy leaves; set aside.
- Slice celery stalks into ¼-inch diagonal pieces.
- In a mixing bowl, whisk together olive oil, lemon zest and juice, red apple vinegar, capers, minced garlic, salt, pepper, and optional celery seed.
- In a large serving bowl, combine celery and red onion; pour dressing over vegetables and toss well.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Toss again before serving; garnish with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 3g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg