Ingredients
Scale
- 3 stalks celery (finely chopped)
- 1 granny smith apple (cubed)
- ¼ red onion (finely chopped)
- 25 g walnuts (chopped)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/8 teaspoon garlic powder
- 1/8 teaspoon mustard powder
- Pinch salt
Instructions
- Soak the chopped red onion in cold water for at least 10 minutes to mellow its flavor.
- Toast the walnuts in a dry frying pan over medium heat for 2-3 minutes until golden and fragrant.
- In a small bowl, mix tahini, lemon juice, garlic powder, mustard powder, and salt until smooth. Gradually add water to reach desired consistency.
- Drain and rinse the soaked onions; pat dry.
- Prepare the celery by removing fibrous strands and chopping into bite-sized pieces. Cube the apple and chop parsley.
- In a large mixing bowl, combine celery, apple, drained onions, parsley, toasted walnuts, and dressing; mix well.
- Serve immediately as a refreshing side dish or light lunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg