Celery, lemon and parsley spoon salad
Discover a refreshing and vibrant Celery, Lemon, and Parsley Spoon Salad packed with fresh cucumber, zesty lemon, and crunchy pecans. Perfect as a light snack or a side dish, this easy-to-make salad is dressed in a generous splash of olive oil for a delightful blend of flavors.
- 19 May 2024
- Cook time 0 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Delight your taste buds with this refreshing Celery, Lemon, and Parsley Spoon Salad. This light and zesty recipe combines crunchy celery with cool cucumber, and a burst of lemon zest, complimented with fresh parsley, capers, and toasted pecans for texture. Ideal as a side dish or a light lunch, it’s a vibrant addition to any meal, packed with nutrients and flavor.
Ingredients:
Instructions:
- Celery: Rinse the celery stalk thoroughly under cold water. Pat dry with a clean towel. Slice the celery stalk thinly on a slight diagonal, creating delicate, crescent-shaped pieces.
- Cucumber: Wash the cucumber, then peel it if desired. Cut the cucumber in half lengthwise. Use a spoon to scoop out the seeds if preferred, then slice the cucumber into half-moons.
- Lemon Zest: Wash the lemon to remove any wax or residue. Use a fine grater or a zester to finely grate the lemon peel, ensuring to only include the outer yellow layer and avoid the bitter white pith.
- Parsley: Wash the parsley thoroughly and pat dry. Remove the thicker stems and roughly chop the leaves.
- Capers: Drain and rinse the capers under cold water to remove excess brine.
- Pecans: Roughly chop the pecans into smaller pieces. For extra flavor, you can toast the chopped pecans in a dry pan over medium heat for 2-3 minutes, stirring frequently, until they are fragrant and lightly browned. Allow to cool.
- In a large mixing bowl, combine the sliced celery, cucumber, lemon zest, chopped parsley, rinsed capers, and pecans. Toss gently to mix the ingredients evenly.
- Drizzle the olive oil over the combined ingredients. Toss the salad carefully to ensure all components are well-coated with the olive oil.
- Taste the salad and adjust seasoning as needed. You can add a pinch of salt and a grind of black pepper if desired.
- Spoon the salad into individual small bowls or onto plates. Serve immediately to enjoy the fresh, crisp flavors.
Tips:
- For extra crunch, refrigerate the celery and cucumber before chopping.
- Consider toasting the pecans lightly in a dry pan to deepen their flavor.
- Add a splash of lemon juice if you prefer a tangier flavor.
- If parsley is not your favorite, substitute with fresh cilantro or dill for a different herby twist.
This Celery, Lemon, and Parsley Spoon Salad is perfect for a quick, healthy, and delicious dish that is bursting with fresh and vibrant flavors. Whether you use it as a tasty side salad or enjoy it as a light meal, it’s sure to become a favorite in your recipe collection. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 1.10g | 1% |
| Carbohydrates | |
| Carbohydrates 3.45g | 1% |
| Fiber 1.41g | 4% |
| Sugar 1.28g | 1% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.38g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 7mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.30mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 13% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 30mg | 3% |
| Potassium, K 190mg | 6% |
| Selenium, Se 0.43ug | 1% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.37mg | 3% |
| Water | |
| Water 72g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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