Get Your Digestion On Track With This Celery Salad 

RYT-200 By Caroline Muggia
RYT-200
Caroline Muggia is a writer and environmental advocate with a B.A. in Environmental Studies & Psychology from Middlebury College.

Image by EE Berger

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We're all about celery these days—juices, salads, sides, appetizers, you name it—with good reason. Celery is known to increase our stomach acid, which kick starts smooth digestion for the day as it helps break down food. Eating celery is associated with decreased bloating and indigestion and will likely reduce uncomfortable feelings of heaviness and fullness after meals.

This celery salad from chef Abra Berens, who also wrote the new cookbook Ruffage, is a delicious way to give your digestion some spring cleaning. You'll enjoy a blend of refreshing tastes including celery slices, grapes, and apples mixed in with smooth, creamy goat cheese and toasted pecans. Berens says she loves serving this salad as a main or on the side with meat, so feel free to include it where you see fit. Whether you're on the celery train or hoping to incorporate it in into your meals, this tasty salad is a great option.

Celery stalk salad with grapes, apples, goat cheese, and pecans

Ingredients

  • 1 head (4 cups) celery, root end and stalk tips removed, leaves reserved, stalks cut in diagonal slices
  • 1 lb grapes, halved
  • 1 tart apple, preferably Greening, Mutsu, or Granny Smith, cut into ¼-inch slices
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 cup pecans, toasted
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 4 oz fresh goat cheese

Method

  1. Combine all the ingredients except the goat cheese (include the celery leaves) and toss. Taste, adjusting the seasoning as desired. Transfer to a serving platter and dot with the goat cheese.
Based on excerpts from Ruffage by Abra Berens with the permission of Chronicle Books. Copyright © 2019.

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