Cucumber and Celery Salad with Apricots and Pistachios
I have been making a version of this salad for the last 4 days straight so I wanted to share it here. It has given me a whole new appreciation for celery. I know what you are thinking - celery is so boring and bland but this salad proves all of those theories wrong.
The recipe is actually inspired from the cookbook Six Seasons, A New Way with Vegetables. Since it is so hot in LA right now, all I want to do is eat salads, this cookbook has me all sorts of inspired. I have adapted the recipe slightly and included the recipe below. If you want to make this a complete meal top with shrimp or scallops.
Enjoy!
Cucumber and Celery Salad with Apricots and Pistachios
- 1 1/2 lbs. cucumber, thinly sliced (or spiralized)
- kosher salt
- 4 medium celery stalks, thinly sliced
- 2 apricots, thinly sliced
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1 cup fresh herbs such as basil, mint, and parsley
- 1/2 cup pistachios, roughly chopped
- fresh or dried chili (optional)
Add cucumber and a large pinch of salt to a large bowl. Let cucumber sit for about 10 minutes. Add celery, apricots, vinegar, olive oil, and large pinch of salt. Toss really well to combine.
Top salad with herbs, pistachios, a large pinch of salt and chilis if using.
Serves 4 - 6