SERVES 4 AS A SIDE
8 celery stalks, sliced into little half moons,
baby leaves reserved to serve
2 large granny smith apples, cut into thin wedges
½ cup (50 g) walnut halves
½ cup (65 g) dried cranberries
salt flakes and freshly ground black pepper
zest and juice of 1 lemon
1 tbsp dijon mustard
2 tbsp honey
3 tbsp extra-virgin olive oil
Grab a glass serving bowl and pop in your
celery moons, apple wedges, walnuts and
cranberries. Season with salt and pepper.
In a separate small bowl, mix the lemon zest and
juice together with the mustard, honey and olive
oil to make a dressing. Pour the dressing over
the salad and toss together well, then top with
a few baby celery leaves. Eat straight away.LIGHT LUNCH
CELERY & APPLE SLAW
60 | AUSTRALIAN NATURAL HEALTH naturalhealthmag.com.au