You don’t need to have a green thumb – but you do need to have a green diet! Incorporate as much green as you can… it pays to be green.
Eating the same ‘ol salad can become a little boring, so here we aim to mix it up! Very thinly sliced celery, cut on the bias, makes for a lovely crunchy “green.” Parsely, date, and lemon elevate this “salad that never wilts!”
8 celery spears
A handful of dates, chopped
A handful of Italian parsley, chopped
Shaved parmesan, to garnish (optional)
The Hipcooks Trinity: olive oil (extra virgin, first cold pressed), lemon (organic), salt (Maldon’s flake salt ) — all to taste
Prepare the celery:
Removing the fibrous threads of the celery stalk by picking up a few with a paring knife, and then running along the celery spear, extracting the threads as you go. Chop the peeled celery as thinly as you can, on the bias.
Combine all the ingredients in a large mixing bowl, toss together and garnish with parmesan and freshly cracked pepper.