Cashew Celery Salad

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

6 celery stalks with leaves, thinly sliced
3 scallions, chopped (Note 1)
1/2 cup roasted and salted cashews
10 cherry tomatoes, halved
red pepper flakes, to taste Dressing
3 tablespoons smooth almond, cashew, or peanut butter
2 tablespoons rice vinegar
2 tablespoons grapeseed or avocado oil
1 tablespoon honey
1 1/2 teaspoons sriracha
salt, to taste

Instructions

Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Serves 3
Calories Per Serving: 250			DAILY VALUE %
Total Carbohydrate 16g	5%	Net Carbohydrate 12g
Protein 7g	14%	Total Fat 18g	28%
Fiber 4g	15%	Potassium 508mg	15%
Vitamin A	22%	Vitamin C	19%
Calcium	8%	Iron	10%

Nutritional information suggested is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

6 celery stalks with leaves, thinly sliced
3 scallions, chopped (Note 1)
1/2 cup roasted and salted cashews
10 cherry tomatoes, halved
red pepper flakes, to taste Dressing
3 tablespoons smooth almond, cashew, or peanut butter
2 tablespoons rice vinegar
2 tablespoons grapeseed oil (or other neutral-flavored oil)
1 tablespoon agave syrup or maple syrup
1 1/2 teaspoons hot sauce
salt, to taste

Instructions

Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Serves 3
Calories Per Serving: 249			DAILY VALUE %
Total Carbohydrate 16g	5%	Net Carbohydrate 12g
Protein 7g	14%	Total Fat 18g	28%
Fiber 4g	15%	Potassium 506mg	14%
Vitamin A	22%	Vitamin C	19%
Calcium	8%	Iron	10%

Nutritional information suggested is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

6 celery stalks with leaves, thinly sliced
3 scallions, chopped (Note 1)
1/2 cup roasted and salted cashews
10 cherry tomatoes, halved
red pepper flakes, to taste Dressing
3 tablespoons smooth almond or cashew butter
2 tablespoons rice vinegar
2 tablespoons grapeseed oil (or other neutral-flavored oil)
1 tablespoon honey
1 1/2 teaspoons hot sauce
salt, to taste

Instructions

Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Serves 3
Calories Per Serving: 245			DAILY VALUE %
Total Carbohydrate 16g	5%	Net Carbohydrate 12g
Protein 7g	13%	Total Fat 18g	28%
Fiber 4g	16%	Potassium 508mg	15%
Vitamin A	22%	Vitamin C	19%
Calcium	10%	Iron	9%

Nutritional information suggested is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

6 celery stalks with leaves, thinly sliced
3 scallions, chopped (Note 1)
1/2 cup roasted and salted cashews
10 cherry tomatoes, halved
red pepper flakes, to taste Dressing
3 tablespoons smooth almond, cashew, or peanut butter
2 tablespoons rice vinegar
2 tablespoons grapeseed oil (or other neutral-flavored oil)
1 tablespoon yacon syrup or low-carb liquid sweetener (1:1 sugar substitute)
1 1/2 teaspoons hot sauce
salt, to taste

Instructions

Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter or amount of sweetener used, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Serves 3
Calories Per Serving: 240			DAILY VALUE %
Total Carbohydrate 15g	5%	Net Carbohydrate 12g
Protein 7g	14%	Total Fat 18g	28%
Fiber 3g	12%	Potassium 506mg	14%
Vitamin A	22%	Vitamin C	19%
Calcium	7%	Iron	10%

Nutritional information suggested is for 1 serving, tossed and equally divided with half of the dressing. Calculated using Yacon Syrup as the sweetener.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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