Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 large garlic cloves; 1/4 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon Aleppo pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup slivered almonds; 1 bunch celery ((about 10 to 12 stalks) thinly sliced, leaves reserved); 3 scallions, (white and green parts thinly sliced); 1/3 cup chopped fresh mint leaves, (plus more for garnish)

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https://www.themediterraneandish.com/celery-salad/

Celery Salad (Crunchy Mediterranean Style)

Celery salad tossed in a lemony Greek yogurt dressing is the crunchy, crisp vegetable salad of your dreams! It’s easy to make and goes with everything!

Rezept

Sides/Salad

Zubereitungszeit ca. 10 MinutenVorbereitung ca. 10 Minuten

Zutaten:

3 large garlic cloves
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Aleppo pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup slivered almonds
1 bunch celery ((about 10 to 12 stalks) thinly sliced, leaves reserved)
3 scallions, (white and green parts thinly sliced)
1/3 cup chopped fresh mint leaves, (plus more for garnish)

Arbeitsschritte:

Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined.
Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and 1/3 cup roughly chopped celery leaves. Serve immediately.