Summer salads don't get much easier than this one from Brisbane chef Natasha Petrova.
You can have this on the table in about 40 minutes.
It's fresh, crunchy, vibrant and delicious.
Ingredients
Method
- 1.In a large bowl, combine the thinly sliced celery and julienned apples.
- 2.In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, syrup, salt, pepper and smoked paprika.
- 3.Place the slivered almonds into a hot frying pan and fry until golden-brown.
- 4.Pour the dressing over the celery and apples and toss to coat, add almonds on top and voila.
- 5.Refrigerate for about 30 minutes before serving.
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