Description

This refreshing cucumber and celery salad delivers crisp, paper-thin vegetables layered over a smooth, tangy almond spread. Bright herbs, lime zest, and extra virgin olive oil bring freshness and depth, making it a light yet satisfying dish perfect for warm days or as a vibrant side.

Ingredients

Fresh Vegetables
2 Persian cucumbers, halved lengthwise, seeds removed, thinly sliced
5 celery stalks, thinly sliced
1/2 medium fennel bulb, halved and thinly sliced

Herbs
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
2 tablespoons fresh mint, finely chopped

Seasoning and Oils
2 tablespoons extra virgin olive oil
Zest of 1 small lime
1 teaspoon fresh lime juice
1/2 teaspoon fine salt
Pinch freshly ground black pepper

Almond Spread
1/2 cup (56 g) raw almonds
1 tablespoon extra virgin olive oil
1/4 cup (60 ml) filtered water (or coconut water kefir)
1 1/2 tablespoons lemon juice
1/4 teaspoon fine sea salt

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Instructions

Prepare the almond spread by soaking the raw almonds in hot water for 15–20 minutes to soften. Drain and add to a blender.
Add olive oil, filtered water (or kefir), lemon juice, and sea salt. Blend until completely smooth and creamy. Add a little more water if needed to reach a spreadable consistency. Set aside.
Using a sharp knife or mandoline, slice the cucumbers, celery, and fennel as thinly as possible for a delicate texture.
In a large bowl, combine the sliced vegetables with parsley, dill, and mint.
Drizzle with olive oil, add lime zest, lime juice, salt, and pepper. Toss gently to coat evenly.
Spread the almond mixture evenly onto a serving platter.
Arrange the dressed vegetables over the almond spread.
Serve immediately for maximum crunch and freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: Mediterranean

Nutrition

Calories: 210 kcal per serving