Celery, Cheese and Nut Salad

Serves 2

Note from the Chef

Celery is one of my favorite vegetables – long lost in soups, tuna salad, under peanut butter, and in “relish” trays. This fast, inexpensive, refreshing side dish is a new way to look at celery.

Ingredients

  • 2 cups (about 8 stalks) celery
  • 2 Tbsp lemon juice, divided
  • ¼ tsp kosher or sea salt, divided
  • Zest of ½ lemon
  • 1/8 tsp black pepper
  • ½ tsp Worcestershire sauce
  • ¼ tsp Dijon mustard
  • ¼ cup good olive oil
  • 1 Tbsp minced shallot or scallion
  • ½ cup nuts (walnuts, pecans or pistachios)
  • 2 ounces Parmesan cheese
  • 1 tsp chopped fresh parsley

Preparation

  1. Thinly slice celery (on an angle). Add 1 Tbsp lemon juice and 1/8 tsp salt and toss. (Don't skip this step! It allows the celery to weep and soften the sting of the lemon juice.) Allow to sit for 15-20 minutes.
  2. Combine remaining 1 Tbsp lemon juice, lemon zest, remaining 1/8 tsp salt, pepper, Worcestershire sauce and mustard. Stir until well combined. Add the olive oil and whisk until the mixture thickens. Add the scallions or shallot. Pour over the celery mixture and refrigerate for at least 1 hour.
  3. Toast the nuts and shave or chunk the cheese. Add the nuts to the celery mixture just before serving and top with cheese and parsley.

Nutritional Information per Serving

  • 4 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Salad

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