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Honeycrisp & Celery Salad with Zesty Lemon-Parmesan Dressing
From joyfullygrown.com
| 1 bunch celery, chopped | Combine salad base | Toss salad with dressing, rest 5–10 min |
| 1 large Honeycrisp apple, diced | ||
| 1 English cucumber, diced | ||
| 1 bunch parsley, minced | ||
| 1 handful microgreens or sprouts | ||
| 10 Medjool dates, pitted and diced | ||
| ⅔ cup / 80 g chopped pecans | ||
| Juice of 3 lemons | Whisk dressing, stir in Parmesan & dill | |
| ¼ cup / 60 ml avocado oil | ||
| 1 tsp salt | ||
| 2 tsp black pepper | ||
| 5 cloves garlic, minced or finely grated | ||
| 2 tsp maple syrup | ||
| 1 cup / 85 g shaved Parmesan cheese | ||
| 1 bunch fresh dill, minced |
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