Cucumber-Celery Salad

Salty Marcona almonds add a satisfying crunchy element to this vibrant starter salad that also showcases sweet apricots. Pour a floral Pinot Gris to sip alongside this healthy recipe.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 9 cups
  • Prep: 20 mins
  • Total Time: 35 mins

Cucumber-Celery Salad

Directions

  1. In a bowl toss cucumber with 1/2 teaspoon kosher salt. Let stand 15 minutes; drain. Add celery, apricots, avocado, and almonds. Place lemon juice in a bowl. Add oil gradually, whisking constantly until emulsified. Drizzle over salad; toss lightly to coat. Top with lemon zest, dill, and sea salt flakes.

From the Test Kitchen

This salad may be made up to 2 hours ahead, but don't add the avocado until just before serving. The dressing may be made up to 3 days ahead.

*

Chef Justin Wangler loves Armenian cucumbers in this salad. They grow long and curvy like melons and are sweet, tender, and less watery than your average ones, he says. But seedless English cucumbers work, too.

To Toast Almonds

Bake in a 350 degrees F oven 5 minutes.

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Nutrition Facts (Cucumber-Celery Salad)

  • Per serving:
  • 194 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 0 mg chol. ,
  • 192 mg sodium ,
  • 11 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 4 g pro.
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