Sweet & Sour Celery Leaf Salad

Serves one as a main course, two as a side dish


For the Salad:

  • 2 cups of celery leaves

  • 1 cup of fresh spinach leaves

  • 6-8 strawberries, quartered

  • 1/8 cup toasted almonds

For the Vinaigrette:

  • 2 teaspoons apple cidre vinegar

  • 1/4 teaspoon salt

  • 1 teaspoon honey

  • 2 teaspoons olive oil


  1. Toast the almonds in a small pot, on a baking sheet, or in a toaster oven, until golden brown (careful - these are quick to burn once they begin to turn golden brown).

  2. In a medium-sized bowl, toss together the celery leaves, spinach, strawberries, and toasted almonds.

  3. In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork. Then drizzle in the olive oil while whisking with the fork.

  4. Pour the dressing over the salad, and toss to combine.

Adapted from Urban Chickpea

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