Author: story of a kitchen (minimally adapted from the oh she glows recipe foodblog)
Recipe type: salad
Serves: 4 (or one of me)
Ingredients
1 cup raw almonds, soaked
2 to 3 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 tablespoons mayo (vegan, if you wish)
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice, to taste*
½ lemon, finely zested
¼ teaspoon fine grain sea salt, or to taste
Freshly ground black pepper
Instructions
Soak almonds in a bowl of water for 3-9 hours. Drain and rinse.
Add almonds into a food processor and process until finely chopped. Place into mixing bowl.
Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well and season to taste with salt and pepper.
Refrigerate leftover salad for up to 3 days.
Notes
* The original recipe called for less, but I needed more lemon flavor and felt that less didn't moisten the salad enough. Don't forget this ingredient! Without it, the salad is fairly boring.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/almond-celery-salad-recipe/