Yeah…it’s been awhile. I know. I hate to admit it again, but gosh, when the weather is nice outside, I find any excuse not to be sitting at the computer. Which means I don’t get recipes posted and for that…I apologize! But, I think this delicious Celery Salad with Apples, Pears and Cashews will make up for my absence! Well, that’s my hope anyway. This side dish goes with just about anything. Try it along side my Paleo Crab Cakes…
Celery Salad and Hot Summer Days
I need to thank Mother Nature for providing the unbearable 100% humidity that we’ve been having this week and my friend Suzy, for motivating me to FINALLY post this recipe. For those who don’t know me too well, I play golf. And on these hot, humid dog days of summer, a round can really take it out of you, so I like to bring my lunch to the golf course. Suzy, works in the cafe at the golf course. I see her almost every time that I’m there, but I normally just pass through the cafe on my way to the ladies room. Yes, I feel somewhat guilty because I almost never purchase food, but Suzy, bless her heart, always has a nice word to share with me (along with a cup of ice!!).
The other day, I was telling her what I brought for lunch…yep…my Celery Salad, and she said she couldn’t wait until I posted the recipe. Another few days goes by and yep…again, passing thru, feeling guilty, and still haven’t posted the recipe. Which she mentions again. So now I’m kicking myself, because, damn…someone is reading my website, waiting for a recipe to be posted, while I’m busily hacking my way around the golf course in 100% humidity! I may have my priorities screwed up.
Leftovers for Lunch
Well, on Saturday, I made my Celery Salad (and took pictures to post) to accompany some rib eye steaks for dinner with friends Ken and Linda. On Monday, for lunch (because I’m headed to the golf course, go figure!) I packed up some of my Celery Salad and topped it with my Best Roasted Chicken Ever to make it more filling. AND I packed an extra serving for Suzy, and headed to the course. I still hadn’t posted yet, but…I was feeling a bit giddy because I was bringing the real thing in for her. Totally self serving because now I wouldn’t feel guilty just passing through the cafe! Woohoo!!
And…wouldn’t ya know…the damn course was closed because they aerated the greens.
So, Suzy…here’s the posted recipe. The next time I make it, I will check with the groundskeeper to make sure the greens aren’t being aerated and bring you in some. Again, thank you Mother Nature for the 100% stifling and oppressive humidity. And…full disclosure: my recipe was inspired by a Sun Basket recipe that I have modified to my tastes!
First let’s toast the coconut. This can be done either on the stove or under a broiler. Both go fairly quickly so don’t walk away. I do mine on the stove.
Continually stir with a spatula or shake the pan until most of the coconut is browned. It will burn quick, so keep an eye on it. Remove the coconut from the pan and set aside. If you leave it in the hot pan, it will continue to brown!
In a small bowl, whisk together the olive oil, coconut vinegar and the lemon juice. Set aside.
Cut the apple and pear into quarters and then slice the quarters. The recipe only calls for one of each, but, play with it. Add more of either to suit your liking. I like to add an extra pear sometimes.
Slice up the celery. This is the bulk of the recipe. I use the entire stalk, including the leaves. A typical head of celery has maybe 8-10 stalks. I like having leftovers because it make such an easy lunch to pack.
In a large bowl place the remaining ingredients (including the coconut) and pour the dressing over it and toss to coat. It’s that easy, but wow…the taste combination is amazing. You can season it with salt and pepper to your liking, but…try it without first.
In case you want to Pin and save it for later (and pinning is greatly appreciated!):
Celery Salad with Apples, Pears and Cashews
- 1 head celery, sliced
- 1 cup unsweetened coconut flakes, toasted
- 1 cup roasted cashews
- 1 Gala apple, sliced
- 1 red Anjou pear, sliced
- 12 leaves basil, chopped
- 12 leaves mint, chopped
- 3 tbsp olive oil
- 2 tbsp coconut vinegar
- 2 tbsp lemon juice
- In a pan over medium-high heat, toast the coconut, stirring continually until most of it browned. Remove from pan and set aside.
- Cut the the apple into quarters and cut out the core. Thinly slice each quarter. Repeat with the pear.
- Coarsely chop the cashews.
- Coarsely chop the basil and mint leaves.
- Cut off the bottom off the entire head of celery and rinse the stalks. Slice stalks into 1/4 inch slices, including the leafy part.
- Place all above ingredients into a large bowl.
- In a small bowl whisk together the olive oil, coconut vinegar and lemon juice. Pour over celery salad and toss well. Serve.