Popular Conditions & Diets
Ingredients
13
Serves
4
Recipe by Jaclyn Irwin
Ingredients
13
Serves
4
Quick Meal
1/4 cup
Greek Yogurt
1 Tbsp
Lemon Juice
1 Tbsp
Extra-Virgin Olive Oil
1 tsp
Dijon Mustard
1/2 tsp
Honey
1/2 tsp
Aleppo Pepper Flakes
Vegetarian
Lunch
Gluten-Free
Side
1/2 tsp
Kosher Salt
or to taste
1/4 tsp
Black Pepper
or to taste
1 bunch
Celery
leaves and stalks separated, thinly sliced on the bias
1 large
Granny Smith Apple
unpeeled, cored and thinly sliced
1/2 cup
Walnuts
toasted and chopped
1/4 cup
Fresh Parsley
chopped
1/4 cup
Fresh Dill
chopped
1
In a small bowl, mix together the yogurt, lemon juice, olive oil, mustard, honey, Aleppo flakes and salt and pepper. Whisk until well combined. Set aside.
2
In a large salad bowl, combine the celery and apple. Pour about ¾ of the dressing and toss well to combine. Add the walnuts, parsley and dill and the remaining dressing and toss again.
3
Divide onto plates and enjoy!
4
Substitutions: Nut-free: use toasted pumpkin seeds.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
