Lunch/ Fodmap

Sriracha Celery Avocado Crunch Salad

Sriracha Celery Avocado Crunch Salad

Print Recipe
Serves: 4 Cooking Time: 10 min

Ingredients

  • 16 stalks organic celery cut into 1/2 inch slices
  • 4 tbsp Sriracha Mustard
  • 3 tbsp Extra Virgin Olive Oil
  • 1 1/2 tbsp organic Apple Cider Vinegar
  • 1 organic avocado
  • 1 cup julienned Swiss chard
  • 2 tbsp organic capers
  • 1 tbsp lemon zest threads
  • salt
  • 1 tsp Sansho Japanese Pepper

Instructions

1

In a large bowl, whisk the Sriracha mustard, olive oil, capers, and vinegar before tossing in the rest of the ingredients, omitting the avocado. Season with salt and pepper to your liking.

2

Place 1/4 of the salad on each of the plates and transfer 1/4 of the avocado a top each salad before serving.

Notes

If you cant find Sriracha mustard, mix 1 tbsp fine Dijon mustard with 1 tsp Sriracha and your set to go.

In 90 some degree heat, you need a refreshing salad to combat it. Celery, while its only recommended in low amounts for low Fodmaps, I had to make an exception for this super refreshing and water filled vegetable. Mixed in with the super green and one of my personal favorites, a raw julienned rainbow Swiss Chard, from the farmers market no less, and a creamy avocado, your ready to beat the heat and feel energized enough to at least reach for a second Margarita. And since I love a little heat in almost everything I eat, theres a little kick from aΒ Sriracha mustard that just amps up the creaminess factor and plays with the lemon zest all through your crunching. As if that wasn’t enough, theres something special and deceptive hidden in this Crunch Salad. Sansho Japanese Pepper, which I have pre-ground adds a lemony mildly tongue numbing effect to your palate. Its ground up berries from a prickly ash tree and quite delightful in an array of dishes.

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