It’s time to start thinking about healthy, cool, refreshing
recipes for summer. Christine Datian’s Celery,
Avocado and Cucumber Salad hits all those marks!
Christine offers some yummy suggestions at the end of her recipe that will
really give the salad pizzazz and jazz-up any summertime meal.
Christine Datian’s Celery, Avocado and Cucumber Salad
Crumbled feta cheese, ricotta cheese or queso fresco, toasted pine nuts, pecans
or walnuts, fresh lemon or lime wedges
remaining vegetables and olives; toss.
minced garlic, salt, pepper and sumac (or lemon zest).
cover, and marinate for one hour in the refrigerator.
a slotted spoon (leaving behind any excess liquid).
jazz things up a bit, optional additions to this salad may include orange or
grapefruit segments, diced apple, chopped dates, pomegranate seeds, dried
cranberries, golden raisins, pears, marinated artichoke hearts or mushrooms, or
fresh grapes. Toss with a citrus poppy
seed dressing or other dressing of your choice in place of oil and lemon juice.
newspaper, Sunset magazine, Cooking Light magazine, and at https://thearmeniankitchen.com/