Celery, lemon and parsley spoon salad

Take a cue from Turkeys lovely tomato and cucumber ‘spoon salad, and finely dice crisp summer vegetables, as you would for a salsa. Serve with spoons to make serving and eating easier.

Recipe «Celery, lemon and parsley spoon salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 celery stalks, 1/2 telegraph cucumber, peeled, seeds removed, cut into 5mm cubes, Zested rind of 2 lemons, plus 2 tbsp juice, 1/3 cup finely chopped flat-leaf parsley leaves, 1 tbsp baby salted capers, rinsed , 1 tbsp finely chopped toasted pecans, 1/4 cup extra virgin olive oil .

Ingredients:

• 2 celery stalks 
• 1/2 telegraph cucumber, peeled, seeds removed, cut into 5mm cubes 
• Zested rind of 2 lemons, plus 2 tbsp juice 
• 1/3 cup finely chopped flat-leaf parsley leaves 
• 1 tbsp baby salted capers, rinsed 
• 1 tbsp finely chopped toasted pecans 
• 1/4 cup extra virgin olive oil 

Instructions

1. String the celery if necessary, then cut in half lengthways and finely chop (you can also save any celery leaves, finely chop and add to the parsley for more celery flavour).
2. Toss the celery in a large bowl with the cucumber, lemon zest, parsley, capers, pecans and celery.
3. Add the lemon juice and olive oil, season with salt and pepper and toss well to combine. Strain out any excess juices just before serving.