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Apple, Celery Salad with Pumpkin Seeds

Yields4 ServingsPrep Time20 minsTotal Time20 mins

I absolutely love celery, always have. Funnily enough my husband never liked raw celery at all until he met me and started eating organic celery. Now he loves it and requests it. If your budget will permit it, incorporate locally grown/organic produce into your diet. Not only is it generally better for you than conventionally grown vegetables, but it just plain tastes better! This salad takes it's inspiration from the classic Waldorf salad. It's so easy to make and so crunchy and delicious, you'll be sure to make it again and again.

 1 whole bunch of celery (about 8-10 stalks), chopped
 3 red apples, chopped (use the crunchiest varieties available)
 2 tbsp fennel fronds or 1/2 cup chopped flat Italian parsley leaves
Creamy Lemon Dressing
 ½ cup vegan sour cream
 juice of 2-3 lemons
 2 tbsp grape nectar sweetener (or local honey to taste)
 ¼ tsp sea salt
 ½ cup sprouted pumpkin seeds

Whisk the dressing ingredients (not including the pumpkin seeds) in a medium bowl. Add all of your chopped ingredients and stir gently to coat. Sprinkle individual servings with pumpkin seeds.


Store extra salad in a covered glass bowl for up to 2 days.

Nutrition Facts

Serving Size 1 bowl

Servings 4