Ants on a log celery salad

Crunchy celery salad inspired by the classic childhood snack. Loaded with fresh flavors and a delightful crunch sure to satisfy your taste buds.

Ingredients:

• 10 celery stalks
• 1 Granny Smith apple
• 1 small shallot
• 1 cup packed mint or basil leaves
• 3 tablespoons unseasoned rice vinegar
• 1 teaspoon honey
• ½ teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• ¾ cup roasted, salted peanuts
• 8 Medjool dates

Instructions:

1. Prepare the mixture: Combine 3 tablespoons of rice vinegar, 1 teaspoon of honey, and ½ teaspoon of red pepper flakes in a large bowl. Gradually pour in 3 tablespoons of olive oil while whisking continuously until the mixture is thoroughly blended. Add salt to taste.
2. Remove the leaves from 10 celery stalks and slice them thinly at an angle. Mix the sliced celery into the prepared dressing.
3. Remove the core of 1 apple by cutting around it in 4 sections. Place the sections with the cut side down on a cutting board and slice them thinly into half-moon shapes.
4. Slice 1 small shallot thinly into rings.
5. Roughly chop ¾ cup of roasted, salted peanuts or crush them using the base of a mug or a glass measuring cup. Combine the sliced apple, shallot rings, and crushed peanuts in the bowl.
6. Tear the dates into smaller pieces, removing the pits, and add them to the bowl along with 1 cup of mint leaves and the celery leaves set aside earlier.
7. Presentation: Mix everything thoroughly to coat with the dressing. Adjust the seasoning with salt until it reaches the desired taste and serve promptly.

Summary:

• Calories: 1789 kcal
• Fat: 97 g
• Protein: 38 g
• Carbs: 223 g
• Potassium: 3844 mg
• Magnesium: 418 mg