This simple winter citrus salad combines bright, sweet, tangy citrus with crunchy raw celery that get tossed in vinegar and salt and topped with your best olive oil and some toasty nuts. Add avocado for a healthy dose of fat and creaminess. This salad is easy to bulk up (see note) or enjoy as a delicious side (especially to this week’s Spicy Miso Ginger Chicken + Rice).
Ingredient Highlight
Celery! This very underrate vegetable make for a delicious and nutritious addition to salads and slaws thanks to its crunchy refreshing texture. It’s a very hydrating vegetables thanks to it’s high water content and also contains vitamin K, folate, and a good dose of fiber.
P.S. Do the stringy parts of the celery bother you or get stuck on your teeth? Be sure to watch my celery prep video to learn a trick to save your teeth!
Servings 4 People
Prep Time 15 minutes Ingredients
- 3 oranges, peeled, cut into bite-sized pieces about 1 ½ cups
- 2 cups thinly sliced celery about 6 stalks
- 2 tbsp apple cider vinegar
- ½ tsp kosher salt
- 1 avocado, chopped optional
- Olive oil, for drizzling
- ¼ cup toasted almonds chopped
- I like a mix of cara cara and navel, but you could use any orange. If you don’t like oranges, try this with another winter fruit like kiwi or pear.
- Substitute with fennel or cabbage if you don’t like celery.
- Note: to turn this into a larger green salad, toss in a couple of cups of arugula. Make it even heartier by mixing in a cup of cooked farro and some cooked beans or lentils. As always, taste and add more vinegar or salt if you add more stuff into it!
Instructions
- In a large bowl, add the oranges, celery, vinegar, and salt and gently toss to coat. If using avocado, add it to the bowl and gently toss once more.
- Transfer to a large plate or platter and top with a generous drizzle of olive oil, a sprinkle of salt, and toasted almonds.
Items you can prep ahead (optional)
- Thinly slice 2 cups celery
- Peel and chop 3 oranges (1 ½ cups)
- Toast ¼ cup almonds
Substitutions:
- Substitute celery with any raw crunchy veg – fennel, cabbage, cucumber, radish, etc…
- Substitute the orange with another winter fruit like kiwi or pear.
- To turn this into a larger green salad, toss in a couple of cups of arugula. Make it even heartier by mixing in a cup of cooked farro and some cooked beans or lentils. As always, taste and add more vinegar or salt if you add more stuff into it!
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy straight out of the fridge. Top with more nuts, avocado, and sprinkle of salt.
- To turn this into a larger green salad, toss in a couple of cups of arugula. Make it even heartier by mixing in a cup of cooked farro and some cooked beans or lentils. As always, taste and add more vinegar or salt if you add more stuff into it!
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