Description

Experience the vibrant flavors of our Cucumber Celery Salad, a delightful blend of crisp vegetables served over a creamy almond spread. This refreshing dish is perfect for hot summer days, picnics, or as a light lunch option. The combination of thinly sliced cucumbers, celery, and fennel, tossed with fresh herbs and zesty lime, creates an eye-catching medley that’s as nutritious as it is delicious. The rich almond spread adds depth to the dish while balancing the refreshing crunch of the vegetables. It’s simple to prepare and versatile enough to complement any meal.

Ingredients

Scale

2 Persian cucumbers
5 celery stalks
½ medium fennel bulb
¼ cup fresh flat-leaf parsley, stems removed, finely chopped
¼ cup fresh dill, stems removed, finely chopped
2 Tablespoon fresh mint, stems removed, finely chopped
2 Tablespoons extra virgin olive oil
The zest of one small lime
1 teaspoon fresh lime juice
½ teaspoon fine salt
Pinch of freshly ground pepper
Chopped or sliced almonds to top (optional)
½ cup raw almonds
1 Tablespoon extra virgin olive oil
¼ cup filtered water (or coconut water kefir for extra tang and probiotics)
1 ½ Tablespoons lemon juice
¼ teaspoon fine sea salt

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Instructions

Prepare raw almonds by boiling them for 15-20 minutes to remove skins. Drain and set aside.
Blend peeled almonds with olive oil, filtered water (or coconut water kefir), lemon juice, and salt until smooth to create the almond spread.
Thinly slice cucumbers, celery, and fennel using a mandoline or sharp knife.
In a large bowl, mix sliced vegetables with chopped herbs, olive oil, lime zest, lime juice, salt, and pepper.
Serve by spreading almond cheese on a plate and topping with the vegetable mixture.

Prep Time: 20 minutes
Cook Time: None
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 270mg
Fat: 18g
Saturated Fat: 1g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg